Smoky BBQ duck breast with apple glaze | Crispy summer grill

Thoroughly pat the duck breasts dry with kitchen paper towels. Score the skin side in a dense criss-cross pattern using a sharp knife, taking care not to cut into the meat. Season both sides with salt (5 g salt) and pepper (2 g black pepper).

Prepare the smoky apple glaze: in a small bowl, mix together the BBQ sauce (100 ml), apple juice (50 ml), apple cider vinegar (15 ml), crushed garlic (2 cloves), smoked paprika (5 g), and brown sugar (15 g) until you get a thick, glossy glaze.

Preheat the grill to medium-high heat (approx. 180–200 °C), creating a direct and an indirect heat zone. Place the duck breasts skin-side down over indirect heat so that the fat renders slowly and the skin turns crispy (approx. 8–10 minutes). If necessary, turn them briefly over direct heat to get nice grill marks.