*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Ingredients

  • Duck breast
  • Sweet potatoes
  • Whole garlic bulb
  • Salt
  • Olive oil

Recipe

  1. Heat the grill to 220°C.
  2. Drizzle the potatoes with olive oil, sprinkle with salt, and mix everything together.
  3. Bake the potatoes before frying the duck breast. Depending on the thickness of the potato slices, it may take around 20 minutes to bake.
  4. Score the duck breast and place it skin-side down on a cold cast iron pan or grilling flat top.
  5. Place the pan or flat top with the duck breast in the preheated kamado grill for direct cooking.
  6. When the skin is nice and brown, flip the meat to the other side.
  7. Cook the duck breast to an internal temperature of 46-50°C (use a meat thermometer).
  8. Fry a whole garlic bulb along with the duck breast in its fat.
  9. When the duck is cooked, let it rest for 5 minutes in a warm place.
  10. Enjoy!

*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.

Required tools