Asian-style grilled duck breasts

  • Preparation 30 min
  • Refrigeration 24 h
  • Cooking 15 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • 3 Lac Brome duck breasts of 400 g (14 oz) each
  • 125 ml (½ cup) soy sauce
  • 125 ml (½ cup) hoisin sauce
  • 60 ml (¼ cup) honey
  • 1 tbsp (15 ml) finely grated fresh ginger
  • ½ tsp (2.5 ml) toasted sesame oil
  • 1 tsp (5 ml) sriracha
  • 2 limes
  • 2 lemons
  • 1 orange
  • 4 garlic cloves finely chopped
  • Finely chopped fresh chives (for garnish)
  • Salt and pepper from the mill

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Preparation

  • Place the duck breasts on a work surface and make crosshatch incisions in the fat every 2 cm (¾ in). Do not cut through to the flesh. Set aside.
  • In a large airtight container, pour the soy and hoisin sauces, honey, ginger, toasted sesame oil, sriracha, zest of 1 lime and juice of both limes, zest of 1 lemon and juice of both lemons, zest and juice of the orange and garlic. Salt, pepper and mix well.
  • Place the breasts in the marinade, flesh side down, and close the container. Shake well to coat the duck. Place in the fridge for 24 hours.
  • Preheat the barbecue to high heat. Turn off the burner on one side of the grill and place the duck there, fat side down, for indirect cooking. Close the barbecue lid and cook for 5 to 6 minutes. It is very important to keep an eye on your duck, as flames can rise and burn it.
  • Reduce the lit side of the barbecue to medium heat and transfer the duck breasts there, flesh side down. Grill 4 minutes, rotate 45° and continue cooking another 4 minutes. If there are too many flames, move the meat on the grill.
  • Remove from heat, place on a plate and cover with aluminum foil. Let rest 5 minutes, cut into thin slices and garnish with chives.