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Grilled duck breast with honey-pepper glaze
Serves SERVES 4 Starters and mains
Ingredients
- For the honey-pepper glaze
- 265g Italian or other goodquality honey
- 1tsp coarse sea salt
- 2tbsp dried thyme
- 1tbsp freshly ground black pepper
- 4 small Peking or Muscovy duck breasts (see note above)
Method
First make the honey-pepper glaze: in a small pan over a medium-low heat, warm the honey. Add the salt, thyme and pepper and stir. Remove from the heat and set aside.
Preheat a grill or grill pan to medium heat. Pat the duck breasts dry with kitchen paper and season the flesh-side well with salt and pepper (do the same for both Muscovy and Peking).
Place the duck fat-side down on the pan or under the grill and cook for about 8 minutes, until the fat has completely rendered. Flip the breasts and cook for another 2-4 minutes.
Transfer the breasts to a cutting board and brush with the honeypepper glaze on both sides so they’re completely lacquered (put the remaining glaze in a serving dish for additional drizzling at the table). Let the duck rest for a few minutes before cutting, then slice it into thick portions on the diagonal. Place the sliced duck on a platter and serve family style with the remaining glaze on the side
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