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Surinamese duck breast
Type of dish: Poultry
Number of persons: 2
Jörgen Raymann and the bastard bbq

Auntie Es aka Jörgen Raymann shares the recipe for his favorite Surinamese duck from The Bastard. To complete the dish, he adds some Surinamese peanut sauce. "Forget the warm up peanut sauce or peanut paste" says Jörgen. He makes the best peanut sauce with a bag of peanut sambal without pepper that you can buy at the toko.

Let the duck marinate for a few hours in some sweet soy sauce, salty soy sauce some spices and honey before putting it on the Bastard . Honey is the secret ingredient in this recipe because it caramelizes the duck on the outside. Is your mouth watering already? And are you curious to see the video of this recipe? Take a look on Instagram @thebastard.official

Cooking time: 12 minutes |

Preparation time: +/- 3 hours |

Temperature: 150 degrees

What do you need?

1 duck breast

1 tablespoon sweet soy sauce

1 tablespoon salted soy sauce

3 cloves of garlic

1 teaspoon cumin seed

1 tablespoon honey

1 teaspoon ground ginger

1 bag Domburg peanut sambal without pepper


Smokey Goodness Hickory Smoking Chips

Preparation method

Remove the duck breast from the refrigerator and use your knife to make indentations in diamond shapes in the fat of the duck. Be careful not to cut too far into the fat. Place the duck in a dish or plate that will fit in the refrigerator.

Mix the sweet and salty soy sauce together, run the garlic cloves through the press and add the honey, cumin and ground ginger. Stir and pour over the duck, massaging the duck with the marinade. Place the duck, covered, in the refrigerator for at least 3 hours. You can also do it a la minute, but the flavors soak in better if you let the duck rest in the marinade for a while.

Heat The Bastard to a temperature of 150 degrees immediately. When your Bastard is up to temperature, add about 1 large hand of smoke chips. Now place the duck on the fat side on the grill. Cook for 3 minutes, then turn over and cook for another 3 minutes. Then repeat this again and check with the thermometer what the temperature is. At a temperature of between 52 and 55 degrees, the duck is nice and pink.

Put 5 tablespoons of the peanut sambal in a saucepan with 300 ml water. Let this reduce to a thick peanut sauce. Jörgen makes the peanut sauce on The Bastard Buddy. When the duck is cooked, wait 10 minutes before cutting it, otherwise all the moisture will run out. Serve with the Surinamese peanut sauce.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!