SERVES: 2 | COOK TIME: 0-30 min | METHOD: Seared
- 2 tablespoons chipotle in adobo (mixed)
- 2 duck breasts (skin on)
- 1 teaspoon fresh lime juice
- 1/2 cup honey
- 1 tablespoon lane's bbq 50:50 salt and pepper rub
Stabilize your grill at 425 - 450°F, then bank your coals to one side to create 2 zone cooking.
Using a sharp knife, score the skin of the duck just deep enough to cut thought the skin and layer of fat but not into the meat (this is best done when the duck is cold). Season the skin and flesh side of the duck breast.
Once your gill is stabilized, place a cold cast iron or soap stone accessory on the highest setting of the Divide and Conquer system over the engaged charcoal. Slightly oil the accessory.
Place the scored and seasoned duck skin side down and allow it to come to temperature gradually on the warming surface. This is the “90” portion of the 90/10 method. 90 percent of the cooking process will occur skin side down, starting on a cold accessory. This allows the fat to render and skin to crisp without over cooking the breast.
Close the dome to lock in some of that natural lump charcoal flavor and cook for roughly 10 minutes. Feel free to open the dome to watch the process (it’s fun).
Once the fat is rendered and the skin is crisp, flip the duck and sear on the sizzling duck fat saturated accessory. Sear for 1 to 2 minutes until you reach an internal temp of 135°F.
To make the a honey lime chipotle sauce, mix together the honey, fresh lime juice and chipotle in adobo.
- 1/2 cup Honey
- 1 teaspoon Fresh Lime Juice
- 2 tablespoons Chipotle in Adobo (mixed)
8. Remove the duck from the grill and allow to rest for 5 to 10 minutes before slicing. Cut on a light bias. Serve with sauce on the side or under as to not counteract the effort put into getting the skin crispy. Enjoy!
This recipe is best cooked with Kamado Joe Grills.