Ingredients
- 4 Piece/S Duck Breast, Each Weighing Approx. 200G
- 4 Piece/S Untreated Lime (Zest)
- 8 G Javanese Pepper, Crushed
- 5 G Coriander, Crushed
- 3 G Pink Pepper, Crushed
- 25 G Coarse Salt
- 20 G Brown Sugar
- 8 Piece/S Onions
- 40 G Honey
- 4 Piece/S Ripe Peaches
- 2 Piece/S Lime Juice
- 1/2 String Of Spring Leek
- Salt And Pepper
Instructions
- Soak The Pecan Wood Chunks In Cold Water For 20 Minutes.
- Rinse The Duck Breast Under Running Water, Dab Dry And Cut The Fat Side Crosswise. Be Careful Do Not Cut The Meat.
- Mix Lime Zest, Pepper, Coriander, Pink Pepper, Salt And Sugar And Rub Duck Breast With It.
- Cover It And Marinate For 30 Minutes. (Store It In The Refrigerator.)
- Peel The Onions, Coat It With Honey And Wrap Each In Aluminium Foil.
- Cut Peaches In Half, Remove The Core And Slice Them Finely. Add Lime Juice.
- Cut Spring Leek Into Fine Rings.
- Mix Peaches And Leek, Season With Salt And Pepper. Add Grilled Onions When They Are Done
- At The Braai
- Prepare The Barbecue For Indirect Heat, Approx. 140 -160°C And Grill The Marinated Duck Breast For 15 Minutes With A Closed Lid.
- Take The Chips Out Of The Water And Put Them On The Briquettes. Close Lid Again And Smoke The Duck Breast For 10 Minutes Till It Is Done.
- Then Remove The Duck And Let It Rest For 5 Minutes.
- Afterwards Cook The Onions With Closed Lid For 25-30 Minutes Until Soft (Approx. 140°C) With Indirect Heat. After Grilling Allow Them To Cool And Cut Into Slices.
- Cut Duck Breast Into Slices And Serve With Salad.
- Marinating Time: 30 Minutes
- Preparation Time: 20 Minutes
- Braai Time: 35 Minutes
- Total Time: 60 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 140°C-160°C
- Core Temperature: 74°C
- Equipment: Pecan Fire Spice Chips, Chimney Starter, Briquettes 4KG ZA
What Do You Need? Recommened Tools
Pecan Fire Spice Chips
R149.00
Chimney Starter
R599.00
Briquettes 4KG ZA
R69.00
