With its beautifully golden skin, its lovely layer of fat and its juicy flesh, duck breast is a dish that will satisfy everyone. Ready in just under a few minutes (including the resting of the cooked meat), this recipe is perfectly suitable for all occasions! With this sweet and savoury sauce, the flavour of the duck breast is enhanced.
The duck breast on the kamado is seared at 220°C over direct heat, skin side first then flesh side, until it reaches 54-58°C at the core for a medium-rare cooking.
Equipment
Ingredients
Ingredients (for 4 people)
- 2 duck breasts
- Salt and pepper
For the blueberry sauce:
- 1 shallot
- 100 ml of red wine
- 2 tablespoons of balsamic vinegar
- 150 g of blueberries
- 1 tablespoon of honey
- 100 ml of chicken stock
- 1 knob of butter
The steps
Step 1: preheat the kamado. Install the Split & Mix and the cast iron half-moons, then preheat the Kamado QUATRO to 220°C on direct heat.
Step 2: prepare the duck breasts. Score the skin of the duck breasts with a knife without cutting into the flesh, then season with salt and pepper.
Step 3: cook the duck breasts. Place the duck breasts skin side down on the grill part of the casserole, close the lid and cook for 5 to 8 minutes, until the skin is nicely browned. Turn them over and continue cooking for 5 to 8 minutes, until the internal temperature reaches 54 to 58°C for medium-rare. Keep them warm for 5 minutes.
Step 4: prepare the blueberry sauce. In the casserole, remove the excess fat while keeping a little. Sauté the finely chopped shallot for a few minutes over medium heat. Deglaze with red wine and balsamic vinegar, then let it reduce slightly. Add the blueberries, honey, and chicken stock, and let simmer for 5 to 10 minutes until the sauce thickens and the blueberries burst. Season with salt and pepper and stir in a knob of butter at the end of cooking.
Slice the duck breast thinly and generously drizzle with blueberry sauce. Serve with vegetables or sautéed potatoes..
Smoking a duck breast is a culinary technique that adds depth and unique aromas to the meat. Here are some good reasons to smoke your duck breast:
1 - Enhancement of flavours : smoking adds a subtly woody and slightly robust flavour to the flesh of the duck breast. This technique creates smoky and complex aromas that pair perfectly with the natural richness of the duck.
2 - Preservation : smoking is a traditional method of preservation, as smoke has antibacterial properties. Although it does not replace modern refrigeration, it allows for a slight extension of the shelf life of the duck breast while infusing it with flavours.
3 - Enhanced texture : cold smoking, in particular, refines the texture of the duck breast, making it more melting. It offers a slightly different chew and gives a result close to fine charcuterie, often compared to dried duck breast.
4 - Culinary originality : smoking a duck breast allows you to add a touch of originality to your dish. It’s a way to surprise your guests with a homemade preparation that stands out from more traditional cooking methods.
5 - Versatility : a smoked duck breast can be used in a wide variety of dishes: thinly sliced as a starter, in salads, on toast, or as an accompaniment to a main course. The smoky flavour adds a new dimension to all these preparations.
6 - Taste customization : by choosing the wood for smoking (beech, apple, oak, etc.), you can customize the aromas according to your preferences. Each type of wood brings a specific nuance to the meat, allowing you to adapt the smoking to your personal taste.
7 - Gourmet aspect : smoking is a technique that brings a sophisticated aspect to your cooking. A homemade smoked duck breast can easily find its way onto the table of a fine dining restaurant, transforming a meal into a more refined experience.
In summary, smoking a duck breast is not only a way to add original flavours, it is also a way to transform the texture, extend preservation, and play with the diversity of aromas for a rich and varied culinary experience.
Frequently asked questions:
What temperature to cook a duck breast on the kamado?
Preheat the kamado to 220°C on direct heat, with the cast iron half-moons. This high heat sears the skin and makes it crispy while keeping the flesh pink.
How long to cook a duck breast on the kamado?
Allow about 5 to 8 minutes skin side down, then 5 to 8 minutes flesh side down depending on the thickness of the duck breast and the desired doneness, and 5 minutes resting before slicing.
What internal temperature for a pink duck breast?
Aim for 54 to 58°C at the core for a pink duck breast, and around 60°C for a medium duck breast. An instant-read thermometer helps to avoid overcooking it.
How to make blueberry sauce?
Sauté the shallot in a bit of duck fat, deglaze with red wine and balsamic vinegar, then add the blueberries, honey, and chicken stock. Let it simmer for 5 to 10 minutes until the sauce thickens and the blueberries burst.
Can frozen blueberries be used?
Yes. Frozen blueberries work very well for the sauce: add them directly without thawing and extend the cooking time by a few minutes.
Should the skin of the duck breast be scored?
Yes. Score the skin with a knife without cutting into the flesh: the fat renders better during cooking and the skin becomes crispier.
What to serve with duck breast and blueberry sauce?
Serve it with sautéed potatoes, sweet potato mash, or seasonal vegetables grilled on the kamado.