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Duck breasts with kiwi salsa

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Equipment

  • Nomad portative grill, or any other charcoal grill.

Ingredients

  • 3 duck breasts

Kiwi salsa

  • 1 kiwi diced
  • ¼ tomato diced
  • ¼ red onion finely diced
  • 1 tbsp fresh basil minced
  • 1 tbsp lime juice
  • salt and pepper to taste

Instructions

  • Mix all the salsa ingredients together in a bowl. Set aside.
  • With a sharp knife, make small incisions on top of the duck breasts fat layer.
  • Prepare your grill for indirect grilling. Using the nomad portative grill, i've lite one side of the grill with charcoal briquettes and wood.
  • Smoke the duck breasts for about 10 minutes on both sides.
  • Place on direct flame and grill for about 5 minutes each sides.
  • Slice the breasts and serve, topped with the kiwi salsa.
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