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THE MIGHTY DUCKBREAST RECIPE

With maple syrup, coriander and Tabasco Habanero with Jack Daniel’s Honey plums

INGREDIENTS

2 – drake breasts, total weight approx. 1.6 kg

FOR THE GLAZE

2 – whole corn cobs

400 g – red beans (kidney)

1 kg – tomatoes (tin)

4 – large garlic cloves

200 g – brown onions

FOR THE HONEY PLUMS

150 g – prunes

20 g – light muscovado sugar

6 cl – gluten-free soya sauce

4 cl – Jack Daniel‘s Honey

DIRECTIONS

1. Trim the sinews and silver skin from the drake breasts and finely slice the fat in a criss-cross pattern.

2. Mix together all the ingredients for the glaze and warm the maple syrup on the side burner for a short time if necessary.

3. To create a nice crust on the drake breasts, grill the meat side first and then grill the side with the skin for a little longer to render the fat.

4. Afterwards, brush on the glaze and continue to cook indirectly at around 130 degrees for approx. 25 minutes. Brush the drake breasts with glaze every 5 minutes. As soon as the core temperature has reached 58-60 degrees, take the drake breasts off the heat, cover and leave to rest for 10 minutes.

5. At the same time, heat the sugar, soya sauce and whisky on the side burner, add a little water or apple juice if necessary, and then add the prunes to the hot mixture and leave to seep. 

(To create a nice crust on the drake breasts, grill the meat side first and then grill the side with the skin for a little longer to render the fat.)

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