Are you looking for an original plancha fire pit recipe to surprise your guests? This roast duck breast with Espelette pepper is ideal for fully enjoying cooking over a wood fire. Thanks to the even heat of the plancha fire pit, the duck develops a crispy and tasty skin while retaining tender and juicy meat.
This fire pit recipe is perfect for outdoor cooking enthusiasts who want to create a generous, friendly dish rich in flavours.
NECESSARY EQUIPMENT
- Un brasero plancha COEO
- A food string
- A chopping board
- A sharp knife
- A cooking tongs
- A temperature probe (recommended)
Number of people : 4
Preparation time : 15 minutes
Marinating time: 1 to 12 hours
Cooking time : 35 to 40 minutes
Resting time : 5 minutes
INGREDIENTS
For the roast duck breast
- 2 duck breasts
- 2 teaspoons of Espelette pepper
- 1 teaspoon of herbs de Provence
- 1 pinch of fleur de sel
- 3 tablespoons of olive oil
- 3 cloves of garlic
- A few sprigs of thyme or rosemary
PREPARATION
Start by lightly scoring the skin of the duck breasts with the tip of a knife without cutting into the flesh. This will allow the fat to gradually melt during cooking.
In a bowl, mix the Espelette pepper, the herbs de Provence, and the fleur de sel.
Generously brush the duck breasts with olive oil and then cover them with the spice mixture.
Then assemble the two duck breasts flesh to flesh to form a compact roast. Tie the whole thing carefully so that it retains its shape during cooking.
Leave to marinate in the refrigerator for at least one hour. For an even more fragrant result, you can extend the marinade up to twelve hours.
Preheat your plancha grill over a medium heat area.
Place the roast on the hot plate and let it cook for about 25 to 30 minutes. Turn it regularly to achieve an even colour all over the surface.
Five minutes before the end of cooking, add the lightly crushed garlic cloves and the aromatic herbs directly onto the plancha.
Roll the roast in the cooking juices and melted fat so that it absorbs the flavours.
When the internal temperature reaches 62 to 63°C, remove the roast from the grill.
Let it rest for 10 to 15 minutes in a warm area before removing the string and slicing it into nice thick slices.
WHY COOK A DUCK BREAST ROAST ON A PLANCHA GRILL?
The plancha grill is particularly suited for cooking duck. The diffuse heat allows the fat to melt slowly while keeping the meat tender.
This cooking method also promotes a beautiful natural caramelisation that adds more flavours. The aromas of the wood fire blend perfectly with the strong taste of the duck and the slightly spicy notes of Espelette pepper.
TIPS FOR SUCCESSFULLY MAKING YOUR PLANCHA GRILL RECIPE
- Take the duck breasts out of the refrigerator 30 minutes before cooking.
- Regularly turn the roast to ensure even cooking.
- Use a probe to precisely monitor the internal temperature.
- It is essential to respect the resting phase before carving.
- Prefer a moderate fire to avoid burning the skin.
WHAT SIDE DISH TO SERVE WITH THIS DUCK ROAST?
This plancha grill recipe pairs perfectly with:
- Roasted baby potatoes on the grill
- Sweet potato mash
- Grilled root vegetables
- Sautéed mushrooms
- Sautéed green beans
- Roasted figs or caramelised apples
For drinks, opt for a red wine from the South-West, a Pinot Noir or a Madiran.
COEO TIP
Place a few baby potatoes around the roast during cooking. They will gently absorb the duck fat and take on the aromas of the Espelette pepper and aromatic herbs.
FAQ: DUCK BREAST ROAST ON THE PLANCHA GRILL
Can you cook a duck breast roast on a plancha grill?
Yes. The plancha brazier allows for even cooking that guarantees a crispy skin and tender meat.
What is the core temperature for a medium-rare cooking?
To achieve a medium-rare and juicy duck, a temperature between 62 and 63°C is ideal.
Why use Espelette pepper?
Espelette pepper adds a slight heat and aromatic notes that enhance the richness of the duck without masking its flavour.
Can this recipe be prepared in advance?
Yes. The roast can be tied and marinated several hours before cooking.
What wood to use with a plancha brazier?
Hardwoods like oak, beech, or hornbeam are particularly suitable for cooking on a brazier.
