Duck breast grilled until the skin is crisp and the meat is pink, served with a sharp rhubarb compote. The tartness of the rhubarb cuts through the richness of the duck.
smokeandsoil.com/recipes/grilled-duck-breast-with-rhubarb
by L Field
Prep
15 min
Cook
15 min
Total
30 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
For the Duck
For the Rhubarb Compote
Duck breast is mostly about rendering the fat. Score the skin carefully, then start it fat-side down on moderate heat, allowing the fat to melt away slowly and the skin to crisp up without burning. This gentle approach lets you develop flavour and texture in a way that’s both controlled and rewarding. Once the skin is golden and the fat well-rendered, flipping the breast completes the cooking, preserving the meat’s tender, juicy interior.
Rhubarb brings a sharp, bright contrast that cuts through the richness of the duck. Its natural acidity, balanced with a touch of caster sugar and a splash of vinegar, creates a sauce that refreshes the palate and complements the smoky, savoury notes from the grill. Cooking over direct heat on a cast iron skillet, whether on your BBQ or in the kitchen, allows precise control and a clean smoke profile that enhances rather than overwhelms the dish.
This recipe is a good example of how everyday BBQ can be elevated through technique and thoughtful pairing. It’s not about fuss or flash—just clean, whole-food ingredients treated with respect and cooked over fire to bring out their best qualities. The process requires attention to detail and patience, but the result is a balanced, seasonal dish that feels both grounded and refined.
For the Duck
skin scored
For the Rhubarb Compote
trimmed and cut into 2cm pieces (British seasonal)
for depth)
Health Notes
Game birds are lean sources of protein with a lower fat content than many farmed poultry options. Duck is slightly richer due to its fat layer, but the meat itself is comparable to chicken in protein content.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
320
kcal
28g
protein
6g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill and Duck
Fire Setup: Prepare the Weber Master-Touch for a two-zone fire. Light a chimney starter of Weber briquettes. Once fully ashed over, bank them to one side of the grill for a direct heat zone. Leave the other side empty for indirect heat. Aim for a dome temperature of 120°C (250°F). Smoke: Place the cherry wood chunk directly onto the lit briquettes. Close the lid and allow the smoke to become thin and blue. Duck Prep: Pat the duck breasts dry. Season the skin heavily with Maldon salt and lightly season the flesh side with salt and pepper.
The Reverse-Sear (Indirect Cook)
Render: Place the duck breasts, skin-side up, on the indirect side of the grill. Insert the probe thermometer into the thickest part of one breast. Cook: Close the lid, ensuring the top vent is positioned over the duck to draw the smoke across the meat. Maintain the grill temperature between 110°C and 130°C (230°F and 265°F). Monitor: Cook until the internal temperature reaches 50°C (122°F). This will take approximately 20-25 minutes, depending on the thickness of the breast.
The Rhubarb Compote
Setup: While the duck is cooking, place the cast iron skillet on the indirect side of the grill. Add the rhubarb, sugar, water, and balsamic vinegar (if using). Cook Down: Stir occasionally. The rhubarb will soften and break down as the duck cooks. The compote is ready when the rhubarb is tender but still holds some shape. Remove the skillet from the grill when the duck is ready for the sear.
The Final Sear (Direct Cook)
Increase Heat: Once the duck hits 50°C, move the breasts to the direct heat zone, skin-side down. Sear: Close the lid for 60 seconds, then check the skin. The goal is a deep golden-brown, crisp skin. Continue searing for a total of 2-4 minutes, monitoring closely to prevent burning. The internal temperature should climb to 54°C (129°F) for a perfect medium-rare. Rest: Remove the duck breasts immediately and place them on a warm cutting board, skin-side up. Rest for 5-10 minutes.
Slice and Serve
Slice: Slice the duck breasts across the grain into 1cm thick pieces. Serve: Serve immediately with a spoonful of the warm rhubarb compote.
Slice and Serve
Slice: Slice the duck breasts across the grain into 1cm thick pieces. Serve: Serve immediately with a spoonful of the warm rhubarb compote.
Health Notes
Game birds are lean sources of protein with a lower fat content than many farmed poultry options. Duck is slightly richer due to its fat layer, but the meat itself is comparable to chicken in protein content.
Per serving (estimate)
320
kcal
28g
protein
6g
carbs
18g
fat
cookware
A cast iron skillet is an essential tool for anyone serious about cooking over fire or on any cooker. Its ability to retain and evenly distribute heat transforms ordinary cooking into something exceptional. At Smoke & Soil, where the focus is on clean, whole-food cooking and elevating everyday BBQ, the cast iron skillet fits perfectly. It allows you to achieve a superior sear and caramelisation that simply cannot be matched by other pans. Whether you are smashing burgers, caramelising seasonal vegetables, or finishing off a delicate sauce, the skillet is your go-to workhorse. Using a cast iron skillet encourages a mindful approach to cooking. It demands respect and care, which aligns with our ethos of thoughtful, no-nonsense BBQ. The pan’s natural seasoning builds up over time, creating a non-stick surface that improves with use. This means every meal cooked in it tastes better, and the pan becomes a trusted companion in your kitchen and BBQ setup. It also bridges the gap between indoor and outdoor cooking, turning any cooker into a versatile searing platform. Practically, the skillet is incredibly versatile but requires some attention to detail. Preheating on medium heat for a few minutes is enough to achieve the perfect cooking temperature without warping the pan. Avoid cooking acidic foods for long periods as they can strip the seasoning, but quick deglazes are fine and help build flavour. With proper care, a cast iron skillet will last a lifetime and become a cornerstone of your cooking arsenal.
Temperature Targets
Written by
L Field
