This is another fantastic recipe from Ben Tish and can be found in his Grill Smoke BBQ book. As I have mentioned before, this book is a great purchase if you are looking for some alternative recipes to cook on the BBQ.
This recipe introduced me to cooking duck on the BBQ. I have cooked this a few times now but have also done duck but without the sides. I think once you taste duck cooked on the BBQ you will wonder why you didn’t try it before.
When I have cooked this recipe I have cooked the duck on the BBQ but cooked the peas, broad beans and mint sauce inside on the hob. I tend to try to prepare the vegetables in advance so I can focus on the cooking od the duck. I also serve this with cauliflower cheese.
The recipe does call for the duck to be placed in a brine for around an hour before cooking. You don’t have to do this but I do find following this method will help to keep the duck moist and also help when cooking on the BBQ.
Chargrilled Duck Breast with Peas, Broad Beans and Hot Mint Sauce
- Prep Time1 hr 30 min
- Cook Time20 min
- Total Time1 hr 50 min
Ingredients for the Duck and Vegetables
- 2 Duck Breasts
- Brine for the Duck Breast
- 70g Peas
- 70g Broad Beans
For th Hot Mint Sauce
- 75ml Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 Bunch Mint
- 1 tsp Cumin
- 1 tsp Coriander Seeds
- 50ml Red Wine Vinegar
Start by trimming any excess fat off your duck breasts. Use a sharp knife to diagonally score the skin to create a criss-cross pattern. Be careful not to slice into the breast meat.
Place in a bowl and pour over the brine. Place in the fridge for an hour.
Whilst you are waiting for the duck you can start your mint sauce. Mix all the ingredients together, except the red wine vinegar, in a saucepan and gently warm through on a medium heat. When the garlic starts to golden pour in the red wine vinegar. Continue to gently warm through for 5-10 minutes then take off the heat and set to one side.
Set the BBQ up for direct/indirect cooking. Remove the duck from the brine and pat dry with kitchen roll.
When your BBQ is up to temperature (aim for around 200C) place the duck skin side down in the indirect zone. Add either wood chips or chunks to your coals. Cherry works well with this dish but I have also used Apple and also Silver Birch. Close the lid on your BBQ and cook for 4-5 minutes.
Open the lid and move your duck to the direct zone, still skin-side down and cook for 5-6 minutes. If you are using wood chips you may want to add some more at this stage.
Next, flip your duck over and cook for another 2 minutes. If you want it a little more well done cook for an additional 3-4 minutes. Remove the duck and let it rest for 5 minutes.
Strain the mint sauce through a sieve into a clean pan. Add the peas and broad beans and bring to the boil. Season and then add the mint leaves and cook until they have wilted. Make a bed on a plate with the vegetables. Slice your duck diagonally and place on the bed of vegetables to serve.