Recipe

The Mighty Duckbreast

5.0

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

Ingredient Tips

hot tip
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.

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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