Two-Way Dizzy Pig Peking Duck Breast

Dizzy Pig 'Peking' rub on duck breast with mushroom risotto and carrots

I took Dizzy Pig’s latest BBQ rub, Peking, for a spin with some duck breast. Cooked two different ways … the rub by itself, and also as the base for a marinade, both were served with tasty mushroom risotto and honey glazed carrots. The results were both delicious and different.

Continue reading“Two-Way Dizzy Pig Peking Duck Breast”


Dizzy Pig Peking Duck Breast

5 mins preparation
45-50 mins cooking
Easy
2-4 servings
Mushroom and truffle risotto
Honey glazed carrots with cumin
J Christopher Pinot Noir

The Peking rub is the latest in Dizzy Pig’s line of food rubs, more information is available on the Dizzy Pig website. Not just for BBQ, their rubs can be used for everyday cooking in a wide variety of foods, including scotch eggs.

In the taste test, I thought that the duck breast by itself was better with just the rub. However, when adding the flavours of mushroom risotto and honey glazed carrots with cumin, the marinade version was better. Both variants went superbly with J Christopher Dundee Hills Pinot Noir.

Disclosure: Dizzy Pig sent me a free sample of the Peking rub to try. I was under no obligation to do anything other than make some meals with it. I will gain no revenue from Dizzy Pig, either directly or indirectly, from publishing this blog post. And the rub was awesome.

Equipment

I cooked the duck breasts in a Big Green Egg, however they can also be cooked using an oven and skillet/frying pan. In addition you’ll need a sharp knife and cutting/chopping board.

Ingredients

  • 4 duck breast
  • 1 tsp shaoxing rice wine
  • 2 tsp hoisin sauce
  • 3 tbsp Dizzy Pig Peking rub
Duck breast cooked two ways in the Big Green Egg

Method

  1. Preheat the oven or Big Green Egg (indirect setup) to 140°C/285°F.
  2. Make a marinade from the rice wine, hoisin sauce and 2 tbsp of Peking rub. Taste the marinade and adjust the ingredient balance according to your preference.
  3. On a chopping board, score the duck breast fat with a cross hatch pattern, then sear them skin-side down in a pan until the skin is browned to render out some fat.
  4. Remove the duck breasts from the pan/Egg. Apply the marinade to the skin of two of the duck breast. Add 1 tbsp of remaining rub to the skin of the other two.
  5. Place the duck breasts skin side up in the oven/Egg, cook for 45 mins or until the internal temperature is 70°C/160°F.
  6. When ready, remove the duck breasts from the oven/Egg. Place them on a rack in a roasting tray, cover with foil and a towel and rest them for five minutes.
  7. Serve with mushroom and truffle oil risotto and honey glazed carrots with cumin.
Duck breast with Dizzy Pig rub served two ways

Hints, Tips and Pictures

  1. If you’re going to serve honey glazed carrots with cumin to accompany the duck breast, this needs to be started first as it takes a little over an hour to cook in a sous vide.
  2. Duck breasts can be placed on a plate, uncovered, in the morning to dry the skin for cooking in the evening. Adding a little baking powder to the skin during this time helps dry it out even more. Makes the skin crispy.
  3. The cats might want to steal some, it tastes that good.
    Our cat taking some duck breast

8 thoughts on “Two-Way Dizzy Pig Peking Duck Breast

  1. Ed

    Looks great.

    I have cooked Grassingham duck breasts twice on the BGE. Second time I tried a reverse sear approach without the initial pan sear you describe. I ran a medium heat until the internal temp was about 15 degrees Celsius short, then rested in foil.
    I go the Egg hot and went skin-side down for a few minutes. Luckily the BGE is very forgiving in terms of keeping meat moist – otherwise I went a little too “done”. If only I had this two weeks ago….

    Must get myself some Dizzy Pig, too!

    Liked by 1 person

    1. Cheers, Ed. I’ve tried doing your approach, with the sear at the end over coals, the fat dripped into the Egg and there was much flame, causing the skin to burn 🙂 … maybe I should have closed the vent at the bottom a little after the coals were really hot to start oxygen, or done it in a CI pan.

      If you’re in the UK, I believe that the Peking isn’t available yet, however I have heard that BBQ Gourmet will be getting it in soon.

      Egg on!

      Like

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