Wood-fired duck breast (magret de canard au feu de bois)

Name: Wood-fired duck breast (magret de canard au feu de bois)
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 4 large duck breast fillets; 8 roasted potatoes; 2 heads baby cos lettuce; 2 tbsp honey; 1 lemon, juiced; 2 tbsp red wine vinegar; 60 ml (¼ cup) red wine; 2 sprigs thyme; ½ tsp salt; ½ tsp ground espelette or hot paprika; 2 star anise, crushed; 2 x 10 cm cinnamon sticks, crushed

I stumbled across a cute little wine bar on a cold Sunday evening, just across the road from my hotel. The bar was playing old soul classic hits on vinyl, and serving boutique wines from the Loire region. Just when I thought this place couldn’t get any better, the owner marinates some duck breasts then grills them over the open fireplace. I don’t find places like this very often – a very special experience. The combination of great music, wine, fire, warmth and smoky duck was just perfect.

serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy

serves

4

people

preparation

10

minutes

cooking

20

minutes

difficulty

Easy

level

Ingredients

4 large duck breast fillets
8 roasted potatoes
2 heads baby cos lettuce

Marinade

2 tbsp honey
1 lemon, juiced
2 tbsp red wine vinegar
60 ml (¼ cup) red wine
2 sprigs thyme
½ tsp salt
½ tsp ground espelette or hot paprika
2 star anise, crushed
2 x 10 cm cinnamon sticks, crushed

Marinating time 2 hours

Instructions

Combine marinade ingredients in a large bowl. Add duck breast fillets. Cover and refrigerate for at least 2 hours, or up to 24 hours, to marinate.

In a wood-fired oven, burn the firewood down to embers. Remove duck from marinade, allowing excess to drain away. Place duck in a grill rack. Cook, skin side down, for 8 minutes. Turn and cook for 10 minutes or until golden brown.

Serve with potatoes and cos lettuce salad.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Follow SBS Food

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.

Watch now

Have a story or comment? Contact Us