BBQ Duck Breast with Jerusalem Artichoke Puree and Chutney

Cook time 1 Hour
Servings 2


2 duck breast
Salt and pepper
500g Jerusalem artichokes, peeled and kept in acidulated water so they don’t brown
125g butter
1L milk
4 sprigs thyme
1 whole clove garlic
4 tbs. mustard fruit chutney
Baby beetroot leaves, garnish

BBQ Duck Breast with Jerusalem Artichoke Puree and Chutney


To make the puree, place the peeled artichokes, butter, milk, thyme and garlic into a medium pot and bring to the boil. Season with salt. Turn the heat down and simmer for 25 minutes or until they are tender. Strain from the liquid (reserving); discard the thyme and place in blender. Blitz until smooth, adding some of the reserved liquid if too thick.

Heat the flat plate of the BBQ or griddle pan. Season the duck breast with salt and pepper. When the plate is moderate, place the breasts skin side down and cook for 3 – 4 minutes or until the skin is crispy. Turn over and cook for 4 minutes for medium rare. When cooked, rest for a few minutes and slice into 4 pieces.

Spoon puree on to plate, arrange duck and add 2 tablespoons of chutney on top. Dress with baby herbs (optional).