The barbecue brings everyone together in summer. And one meat is often unanimously unanimous among gourmets: duck breast . This tasty, juicy, very rare meat with crispy skin and flavorful fat is something we often crave. How to cook duck breast on the barbecue? Here is our recipe for these duck breasts twisted with Asian herbs (coriander, lemongrass, etc.) and all grilled.

How to successfully cook a duck breast on the barbecue

In addition to barbecue cooking, you can also choose grill cooking . In both cases, this meat requires very simple preparation: cut the breasts from the skin side by making slight incisions forming a diagonal grid. Be careful, make these incisions with the tip of a knife without damaging the flesh by cutting too deeply. These incisions will prevent the skin from shrinking in the heat. We recommend that you then season this meat according to your tastes with fleur de sel, spices or a marinade that you leave for 12 hours to 24 hours with the meat and which will combine the sweet and sour flavors with soy sauce, honey, a little white wine and balsamic vinegar. You can add shallots, coriander and lemongrass to this marinade to give it greater freshness.

A duck breast for 2 people

Light your barbecue and place the grill high up to avoid flames . Take care not to prick the meat to avoid burning your meat in the flame. Place the meat skin side down . Wait until it is golden brown. Once this color is obtained, cook the flesh side by turning the duck breast with tongs. Let the meat cook for 2 to 3 minutes. Then turn the meat again on the skin side for 2 minutes and finally finish cooking on the flesh side for 6 to 10 minutes depending on the desired doneness. Duck meat is eaten pink to rare, never cooked to perfection . In order to obtain very tender meat, remember to keep it for 10 minutes in aluminum foil before cutting it on a board.

Ingredients

For 6 persons

• 3 duck breasts
• 3 tablespoons of soy sauce
• 3 tablespoons of honey
• 1 glass of white wine
• 1 tablespoon balsamic vinegar
• 1 small bunch of coriander
• 1 sprig of lemongrass, finely sliced
• 2 chopped shallots
• 1 pinch of turmeric
• Salt
• Pepper

Preparation steps

• Cut the breast crosswise on the skin side without cutting into the flesh.
• Prepare the marinade with soy sauce, honey, white wine, balsamic vinegar, herbs and spices. Mix the duck breasts with the marinade and leave to rest, turning regularly, for 12 to 24 hours.
• Remove the meat from the marinade one hour before cooking and leave it at room temperature.
• Heat the barbecue and cook the duck breasts, starting at the top and starting on the skin side, until you get a golden color. Turn flesh side down for two minutes to mark the meat. Then turn to the skin side for another two minutes and finish cooking on the flesh side for 6 to 10 minutes maximum. The flesh should be rare to pink.
• Add salt and pepper and place in foil for 10 minutes.
• Serve cut into slices.

Accompaniement

• Roasted potatoes
• Fresh fig and herb salad
• Fresh cherry compote

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