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:
Gegrillte Entenbrust mit Honig-Chili-Glasur
Kochutensilien
- 1 Grill oder Grillpfanne
- 1 Schüssel für die Marinade
- 1 Grillzange
- 1 Küchenpinsel
Zutaten
Fleisch:
- 2 Entenbrustfilets je ca. 200 g
Marinade:
- 2 EL Honig
- 1 EL Sojasauce
- 1 TL Chiliflocken nach Geschmack
- 1 Knoblauchzehe fein gehackt
- 1 TL Ingwer frisch gerieben
- 1 EL Sesamöl
- Salz und Pfeffer nach Geschmack
Zubereitung
Marinade vorbereiten:
- In einer Schüssel Honig, Sojasauce, Chiliflocken, gehackten Knoblauch, geriebenen Ingwer und Sesamöl vermengen. Mit Salz und Pfeffer abschmecken.
Entenbrust marinieren:
- Die Haut der Entenbrustfilets kreuzweise einritzen. Die Filets in die Marinade legen und abgedeckt für mindestens 1 Stunde im Kühlschrank ziehen lassen.
Grillen:
- Den Grill vorheizen. Die Entenbrustfilets aus der Marinade nehmen und auf dem heißen Grill zuerst auf der Hautseite ca. 5–6 Minuten grillen, bis die Haut knusprig ist. Anschließend wenden und weitere 4–5 Minuten grillen, bis das Fleisch medium gegart ist.
Servieren:
- Die Entenbrustfilets vom Grill nehmen, kurz ruhen lassen und in Scheiben schneiden. Mit der restlichen Marinade beträufeln und servieren.
Empfohlene Beilagen:
- Jasminreis – aromatisch-duftiger Begleiter, der die süß-scharfe Glasur sanft abfedert.
- Gegrillter Pak Choi mit Sesamöl – bringt Frische, Biss und eine asiatische Note.
- Mango-Gurken-Salat mit Limettendressing – fruchtig-säuerlicher Kontrast, der hervorragend mit der Chili-Note der Glasur harmoniert.
