Duck breast from the barbecue

Name: Duck breast from the barbecue
Ingredients: Orange juice; Honey-thyme glaze; Magret de canard; Orange Delight rub

A refined piece of duck breast, cooked on the barbecue for a perfectly pink interior and an intense smoky flavor.

Ingredients

Orange juice

Honey-thyme glaze

Magret de canard

Orange Delight rub

Score the fat of the duck breast in a crosshatch pattern.
Rub the fat side with the Orange Delight rub.
Cook the duck breast on the barbecue in a skillet, preferably on a Kamado, at 130°C until a core temperature of 55°C is reached.
While cooking, regularly add a little honey-thyme glaze and a splash of orange juice to the skillet. Spoon this mixture regularly over the duck.
Once the correct core temperature is reached, briefly grill the fat side directly over the hot coals until golden brown and crispy.