Honey and Chilli Glazed Duck Breasts

Poultry

Marcus Bawdon’s classic duck recipe makes an exciting change to chicken on the barbecue and works excellently on our Classic Grillstream range.

Ingredients:

2 duck breasts skin on
Coarse Sea Salt and fresh ground black pepper to season
2 tbsp runny honey
1 tsp chilli flakes (I went for mild Turkish chilli flakes)

Step 1:

Dry off the duck breast with kitchen paper and score the skin in a diamond pattern with a sharp knife, just cutting through the skin, not the fat.

Step 2:

Season the duck breasts generously with salt and pepper.

Step 3:

To cook so that the duck is lovely and moist in the middle, (and still a little pink), set the grill up for full heat on 2 burners (next to each other).

Step 4:

Place the duck skin-side down for around 4-5 minutes to really crisp up the skin. Turn the duck over and cook on the meat side for 4-5 minutes.

Step 6:

Meanwhile, mix the chilli flakes into the honey and start glazing the duck breasts with a pastry brush. To ensure that the honey doesn’t burn, turn the duck breasts over occasionally.

Step 7:

Aim for a temperature off the grill of 60-65°C so that the meat is juicy and slightly pink. Rest off the grill for 5-10 minutes and then serve.