Hand-picked places to eat, stay, shop & cook in the South West

Barbecued duck

Published on August 8, 2016
Home » Good stuff » Barbecued duck

Straight from Squid Ink Restaurant in Looe’s summer menu, head chef David Brown shares his recipe for barbeque duck – honeybeer glaze – baked potato puree – roasted corn


Serves 4

You will need

Duck legs 2
Duck fat 1l
Duck breasts 4
Salt and pepper to season
Mini burger buns 4
Corn cobs 2

For the glaze:
Good quality beer 500ml
Honey 5 tbsp

For the potato puree:
Baking potatoes 3
Double cream 100ml
Butter 100g
Salt and pepper to season


  1. For the potato puree: preheat the oven to 190°C/gas 4. Bake the potatoes for 1 hour 20 minutes until soft. Once cooled, scoop out the middle and add the skins to a pan with the cream and butter and bring to the boil on a high heat.
  2. Transfer the potato skin mixture into a blender, blitz until smooth, then combine with the rest of the potato and season with salt and pepper.
  3. For the burger: confit the duck legs in the fat for 1 hour 30 minutes at 120°C. Once cool, remove the skins and bones and flake the meat. Season with salt and pepper and shape in mini burgers.
  4. For the glaze: combine the beer and honey in a pan and reduce until sticky.
  5. For the duck breast: cook the breasts over a barbecue grill for around 6 minutes, glazing with the sticky honeybeer mixture.
  6. For the corn: remove the husks and place the corn cobs in a pan of cold water. Bring to the boil and simmer for 10 minutes. Refresh by plunging the corn into ice cold water. Once cool run a sharp knife down the sides of the cob to release the corn. Before plating, roast the corn in a very hot frying pan.
  7. To assemble: place a spoonful of baked potato puree at the centre of the plate and arrange slices of duck breast around it. Add the pan fried burger to the mini bun and scatter the roasted corn around the plate. Dress with baby gem leaves for freshness.

Chef’s tip: ‘If you don’t have a barbecue, add a smokey flavour with charcoal oil. You can make this with two very hot coals and 700ml of olive oil,’ says David.

Also try

Chinese duck breast

TV chefs Chris and James Tanner share one of their all time favourite Barbican Kitchen dishes, Chinese duck breast

Confit duck leg

Matt Buzzo of Waterside Bistro in Totnes shares his recipe for confit duck leg and gratin dauphinoise

Squid Ink Restaurant, Looe, Cornwall

Sift through Looe’s retro amusements, souvenir shops and traditional chippies and you’ll discover a delicious hidden treasure