• 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



  • 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


  • 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.


Serves: 4
Skill level: Easy
Preparation time: 45 min.
Cooking time: 60 min.
Barbecue temperature: 180°C
Barbecue method: Direct
Equipment: Weber firespice® pecan wood chunks

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