Inspiring recipes

Barbequed Gressingham Duck Breasts with Honey, Ginger and Soy Sauce by Galton Blackiston

Serves 6

  • 6 Gressingham Duck Breasts, skin left on
  • 75g runny honey
  • 2 tsp chopped fresh root ginger
  • 25ml soy sauce
  • ½ tsp chinese five-spice powder
  • ½ tsp mild curry powder
  • 1 clove fresh garlic
  • 1 tbsp sesame oil
  • Salt and pepper

Preparation

Using a sharp knife, score the skins of the duck breasts, season well and set aside.

To make the marinade, place all of the remaining ingredients into a liquidiser, blitz well and pour into a bowl.

Cooking the dish

Place the duck breasts onto a pre-heated BBQ skin-side down and continuously baste/brush the breasts with the honey marinade throughout the cooking time, while moving the breasts around to avoid sticking. The duck breasts should take around 15 minutes to cook. Alternatively cut the duck breasts into strips for a quicker cooking time. Delicious served with garlic and lavender new potatoes.

Note on barbequing duck

Cooking six duck breasts on the BBQ at one time may cause the BBQ to flame up. If this happens, shut the lid and cook one or two duck breasts at a time. 

 

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