Wood-fired duck breast

Wood-fired duck breast

Magret de canard au feu de bois

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

I stumbled across a cute little wine bar on a cold Sunday evening. The bar was playing classic soul hits on vinyl and serving boutique wines from the Loire. Just when I thought it couldn’t get any better, the owner grilled some marinated duck breasts over the open fireplace. I don’t find places like this very often — a very special experience. The combination of great music, wine, fire, warmth and smoky duck was just perfect.

This dish should be cooked over an open fire — either in a fireplace or at a campsite. An alternative is over a charcoal barbecue grill, which will have the same cooking times.

Ingredients

Quantity Ingredient
4 large duck breast fillets, skin on
roasted potatoes, to serve
baby cos lettuce leaves, to serve

Marinade

Quantity Ingredient
2 tablespoons honey
1 lemon, juiced
2 tablespoons red wine vinegar
125ml red wine
2 thyme sprigs
1/2 teaspoon sea salt
1/2 teaspoon ground espelette pepper or hot paprika, (see glossary)
2 star anise, crushed
2 x 10cm cinnamon sticks, crushed

Method

  1. Combine the marinade ingredients in a large bowl. Add the duck breasts, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, or up to 24 hours.
  2. Get a fire going and let the firewood burn down to embers.
  3. Remove the duck from the marinade, allowing the excess to drain away. Place the duck in a grill rack, then cook over the fire, skin side down, for 8 minutes.
  4. Turn and cook on the other side for 10 minutes, or until golden brown. Serve with roasted potatoes and cos leaves.
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