This duck breast is cooked on an open flame or gas braai.
4 boneless duck breasts
60 ml soy sauce
30 ml honey
15 ml sesame seeds, toasted
3 garlic cloves, crushed
50 ml chicken stock
5 ml hoisin sauce
7 ml corn flour
15 ml Sake (Japanese rice wine)
2 spring onions, finely chopped
rice or noodles to serve
- Using a sharp knife trim the skin of the duck breast to about 3mm and cut off any excess fat or skin that overhangs the edge of the meat. Score the remaining fat in a diamond pattern, cutting the fat right through to the flesh. This helps the excess fat to drain away. Set aside.
- Mix together the soy sauce, honey, sesame seeds and garlic to make a marinade. Put the duck breasts into a large shallow dish in a single layer and pour over the marinade, turning the meat to coat. Cover and refrigerate for 24 hours turning occasionally.
- Remove meat from marinade, reserving the marinade, and place in the centre of the cooking grate, skin side down. Barbecue over indirect medium heat for 10 minutes, turning once, then remove from the grill and leave to rest for 5 minutes.
- Meanwhile, put the chicken stock, hoisin sauce and reserved marinade into a small saucepan, bring to the boil and simmer gently.
- In a small bowl, whisk together the corn flour and Sake until smooth. Whisk into the saucepan and continue simmering until thickened (about 1-2 minutes).
- Slice the duck breasts diagonally and spoon over the sauce. Sprinkle with the spring onions and serve with rice or noodles.