It has been known for a while that duck breast and orange combine very well. For example, canard a l’orange has been a well-known recipe for many years. We provided an oriental touch to the traditional recipe and covered the duck breast with a glossy oriental orange glaze.
From the grill
We prepared this duck breast on the barbecue. First we grilled it directly on the fire for a few minutes. Then we rub the duck breast with orange glaze. Finally, we indirectly cook it to a core temperature of max 65 ℃.
Grilled Duck Breast with Orange Glaze
We first grill this duck breast on both sides on the barbecue. We then glaze it with an orange glaze and let it cook indirectly to the right core temperature.
Servings: persons
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Ingredients
- 2 duck breasts
- 1 dl soy sauce
- 1 dl orange juice freshly squeezed
- 80 ml honey
- 3 tbsp sesame oil
- 5 strips orange peel
- 3 cloves garlic
- 3 spring onions
- 3 slices peeled ginger
- 1 cinnamon stick
- 1 star anise
Instructions
For the orange glaze
- Cut the ginger into thin slices. Bruise the slices by pressing them with the blade of a knife.
- Cut off the white part of the spring onion. You can use the green for garnishing.
- Cut 5 thin strips of orange peel.
- Crush the garlic with the blade of a knife.
- Heat a saucepan on the stove and add all the ingredients. Let the glaze thicken on low to medium heat. This takes about 15-20 minutes. Keep stirring occasionally. The icing is ready when it has thickened a bit and becomes a bit of a syrup when it cools off.
Duck breast on the barbecue
- Remove the duck breast from its package and pat it dry with kitchen paper.
- Score the fat side of the duck breast in a diamond pattern. Try to avoid cutting into the meat.
- Prepare the barbecue for direct grilling and maintain a temperature of approximately 250 ℃.
- Grill the duck breast for 2 minutes on both sides. Turn the meat a quarter turn after 1 minute to get a nice grill pattern.
- Remove the duck breast from the barbecue. Rub the orange glaze on the meat with a brush.
- Prepare the barbecue for indirect grilling and maintain a working temperature of approximately 120 ℃. Cook the duck breast to a core temperature of no more than 65 ℃.
- Remove the duck breast from the barbecue and let it rest under aluminum foil for 5 minutes.
- Slice the duck breast and add salt, pepper or some remaining glaze to taste. Sprinkle the duck with the green part (cut into rings) of the spring onion.
