BBQ Duck Breasts on a Bed of Grilled Red Onions and Mangoes
- Preparation : 25 minutes
- Cooking : 20 minutes
- Portions : 4
- 4 Brome Lake duck breasts
- Salt and pepper
- 2 medium red onions, peeled and quartered
- Olive oil
- Lime juice
- Lime quarters
Place a small drip pan or aluminum sheet directly below the rack where you will cook the duck pieces. This is to catch the cooking fat and prevent flareups.
Preheat the barbecue to medium heat, turning off the central burner for indirect cooking.
Trim some of the excess skin from the ends of each breast, then score the skin in a crisscross pattern without cutting the meat. Season with salt and pepper to taste.
Thread the onion pieces on a large metal skewer. Do the same with the mango pieces on another skewer. Oil generously and season to taste with salt and pepper.
Put the red onion skewer on the grill and cook for 5 minutes. Place the duck breasts in the centre of the barbecue (over the burner that is off) and grill for 3 minutes with the skin side down, then 9-10 minutes with the meaty side down, and finish with another 3 minutes skin side down. Be careful to avoid flareups. If this happens, move the meat and turn it over. Turn the onion skewer a few times. Put the mango skewer on the barbecue 5 minutes before the breasts are done.
Remove the two skewers and the duck breasts from the grill and set aside for 5 minutes, with the duck breasts loosely covered with a sheet of aluminum foil.
Slice the onions thickly and arrange them on four plates, along with the mango pieces. Cut the duck breasts into thin slices on the diagonal and arrange the slices aesthetically over the beds of mango and onions. Sprinkle with lime juice and serve immediately with brown rice and freekeh, and lime wedges.
Recipe developed by Nicolas Vallée, professional chef