A sophisticated BBQ dish with a sweet and spicy flavour
Tender duck breast fillets are marinated with an aromatic honey and chilli glaze and cooked to perfection on the barbecue. The combination of sweet honey notes and spicy chilli gives the meat a special depth and makes this dish a highlight for any barbecue evening.
Ideal wine pairing: Pinot Noir (Germany, Baden)
A Pinot Noir from Baden is characterised by its fine fruit, elegant structure and moderate tannins. The aromas of red berries, such as cherry and raspberry, harmonise perfectly with the sweet and spicy glaze of the duck breast. The wine’s lively acidity balances the fat of the duck and ensures a balanced flavour experience. Its subtle earthy notes complement the roasted flavours of the grilled meat and make it the ideal accompaniment for this dish.
Further wine recommendations:
Gamay (France, Beaujolais AOC) A fresh, fruit-driven red wine with flavours of strawberries, raspberries and violets. Gamay has hardly any tannins, which goes perfectly with the tender duck breast, and its bright fruit brings lightness to the sweet and tangy flavours of the glaze. The wine’s natural acidity cuts skilfully through the duck fat and balances the sweetness of the honey. Its floral spiciness subtly complements the Asian flavours without overpowering them.
Zweigelt (Austria, Burgenland DAC) This Austrian classic offers a balanced combination of cherry fruit, spice and velvety tannins. The Zweigelt brings body without dominating and therefore goes perfectly with duck breast with its sweet and spicy glaze. The fine fruit harmonises with the honey, while the spiciness goes wonderfully with the chilli note. The freshness of the Zweigelt provides a lively finish.
Grenache (Spain, Navarra DO) Grenache from Navarra impresses with notes of ripe cherries, Mediterranean herbs and a delicate smokiness. Its mild tannin structure goes wonderfully with the delicate texture of the duck breast, while the fruity depth counterbalances the honey sweetness. The slightly spicy accents pick up on the chilli heat – an expressive but well-balanced pairing.
Tempranillo (Spain, Rioja DOCa) A mature Rioja offers multi-layered flavours of red berries, leather, vanilla and toast. This aromatic depth harmonises wonderfully with the roasted flavours of duck skin and caramelised glaze. The elegant tannins structure the dish without overwhelming it. The slightly oxidative style in particular complements the sweet and spicy nuances of the dish perfectly.
Barbera (Italy, Piemonte DOC) Barbera brings a lot of freshness, lively acidity and flavours of sour cherry, violet and a hint of cinnamon. These characteristics make it the perfect partner for fatty cuts of meat with fruity, spicy glazes. The acidity cuts cleanly through the honey and chilli mixture and pleasantly freshens up the dish. Its fruitiness emphasises the sweetness in the dish without being overpowering.
The recipe:
Grilled duck breast with honey-chili glaze
Cooking utensils
- 1 Grill or grill pan
- 1 Bowl for the marinade
- 1 Barbecue tongs
- 1 Kitchen brush
Ingredients
Meat:
- 2 Duck breast fillets approx. 200 g each
Marinade:
- 2 Tbsp honey
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes to taste
- 1 Garlic clove finely chopped
- 1 teaspoon ginger Freshly grated
- 1 tablespoon sesame oil
- Salt and pepper to taste
Preparation
Prepare the marinade:
- In a bowl, mix together the honey, soy sauce, chili flakes, chopped garlic, grated ginger and sesame oil. Season to taste with salt and pepper.
Marinate the duck breast:
- Score the skin of the duck breast fillets crosswise. Place the fillets in the marinade, cover and leave to marinate in the fridge for at least 1 hour.
Barbecue:
- Preheat the grill. Remove the duck breast fillets from the marinade and grill on the hot grill, first on the skin side for approx. 5-6 minutes until the skin is crispy. Then turn over and grill for a further 4-5 minutes until the meat is cooked to medium.
Serve:
- Remove the duck breast fillets from the grill, leave to rest briefly and cut into slices. Drizzle with the remaining marinade and serve.
Recommended side dishes:
- Jasmine rice – an aromatic and fragrant accompaniment that gently softens the sweet and spicy glaze.
- Grilled pak choi with sesame oil – brings freshness, bite and an Asian touch.
- Mango and cucumber salad with lime dressing – a fruity and tangy contrast that harmonizes perfectly with the chilli note of the glaze.
