Barbecued duck breast with Éphémère Blueberry sauce






• 4 duck breasts with skin, approximately 400 gr each

• 2/3 cup Éphémère Blueberry

• 2 tbsp honey

• 2 tbsp soya sauce

• 1 tbsp balsamic vinegar

• 1 tsp sriracha

• Salt and ground pepper



• 2 tbsp butter

• 227 gr fresh blueberries

• 1 tbsp brown sugar

• 1 tbsp fresh thyme leaves

• ½ cup Éphémère Blueberry

• Salt and ground pepper

A participation of

Samuel Joubert



• Place duck breasts in a work surface, skin facing up. Make checkerboard pattern incisions every 2 cm, in the fat only. Do not cut through to the meat. Set aside.

• Pour the rest of the ingredients in a large sealable container and mix. Season with salt and pepper.

• Place the breasts, meat side down and close the container. Mix well to cover breasts completely and refrigerate for 24 hours.

• In a pan at low heat, melt butter and add the rest of the ingredients. 

• Season with salt and pepper, mix well and simmer for 20 minutes, stirring once in a while.

• Remove from heat and reduce to a puree. Set aside and keep warm. 

• Preheat barbecue at 600°F. Reduce heat on one side to medium and turn the other side off. Place the duck, skin side down, on the turned off side of the grill and cook for 5 or 6 minutes. Close the barbecue lid (keep an eye on it to avoid burning). 

• Turn breasts over and place them on the heated side of the grill. Cook for 3 minutes, rotate 45 degrees and cook for another 3 minutes. If the flames get too high, move the meat. 

• Transfer to a plate and cover with aluminum foil.

• Let sit for 5 minutes and cut into thin slices.

Discover this beer