Grilled duck breast with cranberry compote

The cook, step by step.

1. 1

   Step 1

   Done

   We start in this recipe to weigh the sugar, remove the cranberries from the freezer if frozen and squeeze the orange.

2. 2

   Step 2

   Done

   After this we take the duck breast out of the package and pat it dry well. We then cut it into the skin but not too deep, only that we cut the skin, not the meat underneath. We then salt the skin side with coarse sea salt.

3. 3

   Step 3

   Done

   Then we prepare the barbecue with a direct and indirect zone and use a cast iron plancha, in this case the lid of the kamado Firepot. We're taking the barbecue to 180 degrees dome temperature now.

   BBQ temperature: 180°C
4. 4

   Step 4

   Done

   When the barbecue reaches this temperature, a cast iron pan goes on and we add all the ingredients for the cranberry compote and let's simmer it between 10-20 minutes until all the cranberries are snapped and it has a jam-like substance. Do you want it to be thinner? Add some water, would you like it a little thicker? Cook it a little further.

   10m
5. 5

   Step 5

   Done

   When the compote is ready we put it aside and grill first the duck breast on the skin side on the plancha for 2 minutes. After this we turn them briefly and grill the other side for 2 minutes. After this the duck breasts go to the indirect part of the barbecue and we cook them to an internal temperature of 48 degrees Celsius. After rest they end up at 52-54 degrees Celsius as far as the perfect medium is concerned if you ask me.

   Internal temperature: 48°C2m
6. 6

   Step 6

   Done

   Remove the duck breast from the barbecue, let it rest for a while and then cut into thin slices and serve with the cranberry compote. Bon appetit!