Grilled duck with kiwi salsa
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.