The Mighty Duckbreast
The Mighty Duckbreast
maple syrup, coriander and Tabasco Habanero with Jack Daniel’s Honey plums
Ingredients
- 2 drake breasts, total weight approx. 1.6 kg
For the glaze
- 1 tbsp. maple syrup
- ground coriander seeds
- 1 tsp. Tabasco Habanero
- 1 lime
For the honey plums
- 150 g prunes
- 20 g light muscovado sugar
- 6 cl gluten-free soya sauce
- 4 cl Jack Daniel‘s Honey
Directions
1
Trim the sinews and silver skin from the drake breasts and finely slice the fat in a criss-cross pattern.
2
Mix together all the ingredients for the glaze and warm the maple syrup on the side burner for a short time if necessary.
3
To create a nice crust on the drake breasts, grill the meat side first and then grill the side with the skin for a little longer to render the fat.
4
Afterwards, brush on the glaze and continue to cook indirectly at around 130 degrees for approx. 25 minutes. Brush the drake breasts with glaze every 5 minutes. As soon as the core temperature has reached 58-60 degrees, take the drake breasts off the heat, cover and leave to rest for 10 minutes.
5
At the same time, heat the sugar, soya sauce and whisky on the side burner, add a little water or apple juice if necessary, and then add the prunes to the hot mixture and leave to seep.
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