The Mighty Duckbreast

The Mighty Duckbreast

20 mins
40 mins
4

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

Step 1 of 5
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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