Duck breast on the kamado: perfect cooking and incomparable flavours
The duck breast cooked on a kamado is an essential reference for barbecue meat enthusiasts. Thanks to the gentle and enveloping heat of the kamado, the duck breast develops a meltingly tender flesh while retaining a crispy and golden skin, without excess fat or drying out.
Material
Ingredients
For 4 people:
- 2 duck breasts
- 1 clove of garlic
- 1 tbsp of honey
- 2 tbsp of soy sauce
- All purpose BBQ BBK LAB
- Smoked salt BBK LAB
- 2 tbsp of white balsamic vinegar
- 40 g of butter
The steps
Step 1: light the kamado
Light the Kamado QUATRO and set the temperature to 180°C using the split & mix (2 deflectors installed for indirect cooking). During cooking, baste the duck breast with its own fat using a spoon. If you choose to cook on the cast iron grill, the cooking will be quicker, and you will need to monitor it more closely.
Step 2: Prepare the duck breast
Remove the excess fat. Score with a knife. Add BBK LAB smoked salt and pepper. Place the duck breast in a cast iron pot (without preheating the pot first). Put the pot in the QUATRO kamado.
Step 3: Prepare the sauce
Garlic chopped small, honey, soy sauce, BBK LAB spices (All purpose or Sriracha), vinegar, salt.
Step 4: Cook the sauce
Remove the duck breast and set it aside. In the casserole, keep the fat from the duck breast, add the sauce and the butter. Allow to thicken.
Step 5: Cut and serve
Slice the duck breast thinly and drizzle with the sauce.
Why cook a duck breast in a kamado?
Cooking duck breast on a kamado allows for precise temperature control, essential for respecting this noble cut. The kamado provides even cooking, ideal for searing the skin side and then finishing with indirect heat. The result: a juicy duck breast, pink in the middle, with subtle aromas of wood fire.
The kamados
Discover the different models of kamados!
The spices
Discover the range of rubs and smoked salts!