Marcus Bawdon’s classic duck recipe makes an exciting change to chicken on the barbecue and works excellently on our Classic Grillstream range. 

Ingredients 

2 duck breasts skin on 

Coarse Sea Salt and fresh ground black pepper to season 

2 tbsp runny honey 

1 tsp chilli flakes (I went for mild Turkish chilli flakes)

To make Honey and Chilli Glazed Duck 

Duck is a great alternative to chicken on the barbecue. Here I show you how to cook duck breast, without drying it out. Firstly, I dry off the duck breast with kitchen paper, score the skin in a diamond pattern with a sharp knife, just cutting through the skin, not the fat. I then season the duck breasts generously with salt and pepper. To cook so they’re lovely and moist in the middle, and still a little pink, here’s how… 

I set the grill up for full heat on 2 burners next to each other and place the duck skin-side down for around 4-5 minutes to really crisp up the skin. Turn the duck over and cook on the meat side for 4-5 minutes. Meanwhile I mix the chilli flakes into the honey and start glazing the duck breasts with a pastry brush. 

To ensure that the honey doesn’t burn, I turn the duck breasts over occasionally. I aim for a temperature off the grill of 60-65°C so that the meat is juicy and slightly pink. Whilst the duck breasts rest off the grill for 5-10 minutes you can then serve up any sides you wish to have with it. I like to slice and serve on a sharing platter.