Eduard’s flame-grilled duck breast

“Welcome to the wonderful world of flame grill!”

This was a whole new experience for both of us. Cooking meat directly in the flames is quite the show. You would think that the duck breast gets burned but it doesn’t. The protective film around it (due to the oil in the marinade) makes sure your meat has never been this tender…


1 Duck breast (for 2-3 people, depending on how big they are)
2 cloves of garlic peeled and chopped
6 tbsp olive oil    
salt and pepper to tastE


If you can’t get your hands on a wild duck, then you can use bread duck. You will then have to cross-hatch the fat on the duck breast, cutting through the skin and fat all the way to the meat of the breast. Our duck did not have any fat on it, so we just used it as such.

Place your duck breasts in a bowl and cover them with olive oil and garlic. Let this marinade for at least 30min.

In the meantime heat up your BBQ, or use the embers of a campfire. Make sure your coals are hot all the way though.

When the coals are hot and your meat has been marinated, place the duck breasts on the grill (if you don't have wild duck place them with the fat side down). Drizzle over some of the oil from the marinade so that the flames cover the meat.

Scorch the outside of the breasts so that they get that nice BBQ flavor, Flip once coloured. When both sides have been browned, raise your grill so that the meat is no longer in the flames. Let rest for a few minutes.

Serve with a freshly picked watercress-salad.