Grilled Duck Breast with Smoky Plums (Crispy Skin BBQ Recipe)

For the Grilled Duck
2 duck breasts (skin on)
Salt & black pepper, to taste

For the Smoky Grilled Plums
4 large plums (any variety), pitted and sliced
2 tbsp olive oil
½ tsp chilli flakes (or spicy seasoning)
2 tbsp apple cider vinegar
2 tbsp orange juice
1 tbsp ginger syrup
1 sprig fresh thyme

Prepare the Grill
Set up your grill for two-zone cooking:
One side medium heat
One side low heat (indirect cooking)

For extra flavour, add wood pellets or smoking chips to a smoker box.

Prep the Duck Breast
Score the duck skin in a diamond pattern, being careful not to cut into the meat.
Season generously with salt and black pepper. Insert a meat thermometer into the thickest part.

Grill the Duck (Crispy Skin Method)
Preheat the grill to 250°C and lightly oil the grates.
Place duck skin-side down over direct heat and grill for 4 minutes until golden and crispy
Flip and cook for 3 minutes on the flesh side

Finish Over Indirect Heat
Move the duck to the cooler side of the grill and close the lid.
Cook for 5 minutes per side until the internal temperature reaches 65°C (medium).

Remove from the grill and rest for 5–10 minutes to retain juices.

Grill the Plums
While the duck rests:

Toss plums with olive oil, chilli flakes, and a pinch of salt
Grill for 5 minutes with the lid closed until softened and slightly charred

Transfer to a bowl and mix with:

Orange juice
Apple cider vinegar
Ginger syrup
Fresh thyme

Serve
Slice the duck breast and serve over greens or your favourite side.
Top with the smoky grilled plums and spoon over the juices.

🍽️ Serving Suggestions
Pair with roasted potatoes or a fresh salad
Serve with a glass of red wine for a complete meal
Add balsamic glaze for extra richness