Contrast the richness of the duck with a green salad. Serves two.
Duck is particularly delicious when cooked on a barbecue. The smoky taste adds a fantastic layer to the flavour.
The trick is to score the skin beforehand, for which you will need a perfectly sharpened knife so that you get an even edge.
You can prepare this the day before before cooking, putting the covered glazed duck breasts into the fridge so that they marinate and absorb more flavour. You can read our tips on barbecuing game here – and we’ve also put together a list of game suppliers who will deliver quality meat boxes to your door.)
Barbecued duck breast
Cooking time: 50 minutes
- 2 duck breasts
- 100g of honey
- 1 ½ tsp of Chinese five-spice powder
- 2 tsp of rapeseed oil
- 1 tbsp of sherry vinegar
- Heat up your barbecue (or you could use a griddle pan) until it is extremely hot.
- Prepare the duck breast by removing any sinew or excess fat, score the skin and set to one side.
- To create the glaze; whisk together the honey, five-spice powder, vinegar and oil. Using a pastry brush, evenly coat the breast with some of the glaze. (Cover and put in the fridge now if you are preparing ahead.)
- When you are ready to cook, place the breasts, skin-side down, on the barbecue. Allow to cook until the skin is dark golden in colour. Turn them over and cook on the other side for another 3-4 minutes, re-applying the glaze 4-5 times as it cooks.
- Turn the breasts back to the skin side for a second time and move them to a cooler part of the grill, glazing and finishing the cooking process for a further 3 minutes. Allow the breasts to rest before carving.
- Carve the barbecued duck breast and serve.
You can serve the barbecued duck breast with jacket potatoes and a simple green salad for an easy supper or lunch.