Recipe Sections
4 - 6
When cooking the duck breast, be careful not to let too much of the fat drip on the coals, as it will flare up.
4 Luv-a-Duck duck breasts
20g duck fat
1 red capsicum, cut into 8 wedges and de-seeded
1 green capsicum, cut into 8 wedges and de-seeded
1 meduim zucchini, cut into 8 wedges
2 roma tomatoes, cut into 4 wedges
Coriander leaves
Salt & freshly ground black pepper
Using a sharp knife, trim the fat and score the skin evenly - about four or five times.
Heat the flat plate of the BBQ.
Season the duck breast with salt and pepper.
When the plate is hot, place the breasts skin side down and cook for 3 - 4 minutes until the skin begins to brown.
Turn over and cook for 10 - 12 minutes depending on the size, until the meat is cooked to your liking. Turn over and crisp the skin for a further minute.
When cooked, allow to rest for a few minutes before slicing and serving.
When you turn the duck breast, place the capsicums and zucchini on to cook using a little of the duck fat. Season with some salt & freshly ground black pepper.
When cooked, toss in a bowl with the tomato wedges and coriander.
Arrange on a plate with the sliced duck on top.