Grilled Duck Breast
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
278 kcal
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Course
Main Course
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Cuisine
American
Grilled Duck Breast
Description
This recipe for Grilled Duck Breast starts with salting the duck and allowing it to come to room temperature, which helps even cooking. The grill is prepared with a hot side and a cooler side to manage cooking intensity. Skin-on duck breasts go on the hot side, skin down, to render fat and crisp the skin over 6 to 8 minutes while controlling flare-ups with water spray if necessary.
After crisping the skin, the duck is flipped to cook on the meat side until reaching the desired doneness. The method balances rendering fat for texture and flavor without burning. It pairs well with grilled vegetables such as zucchini, tomatoes, and peppers.
Ingredients
- 4 duck breast or small goose breasts, large
- salt
- olive oil or vegetable oil
- black pepper
- onion zucchini, tomatoes, peppers, vegetables of your choice
Instructions
- Take your duck breasts out of the fridge and salt them well. Let them sit on the counter for 30 minutes to come to room temperature. If you are working with skinless breasts, keep wild duck breasts in the fridge and take domestic duck or goose breasts out of the fridge only 15 minutes before you cook them.
- Get your grill ready by setting up a hot side and a cooler side. Make sure the grates are clean. When you are ready, pat the duck dry with paper towels and coat them with a little oil. Set the duck breasts skin side down on the hot side of the grill. Keep the cover open, and have a spray bottle of water ready. If the breasts are skinless, you won't have flare-ups. If they are skin-on but fairly lean, there might be one or two, but it'll be OK. If they are fat, however, you will need to be diligent with the spray bottle to douse flare-ups. Keep grilling the skin side until the skin is nice and crispy, about 6 to 8 minutes.
- Turn the duck over and grill on the meat side until they're nicely browned, about 2 minutes on a hot grill.
- Move the duck to the cooler side of the grill and poke it with your finger. Use the finger test for doneness to determine how done the breasts are. Chances are with larger duck breasts and definitely with goose breasts, you'll need to finish them with the grill covered on the cool side of the grill for a few minutes. How long? It depends, so check, using the finger test, every 90 seconds or so.
- When the duck is ready, move it to a plate and let it rest uncovered, skin side up, for 5 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Protein | 45g | 90% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 174mg | 58% |
| Sodium | 129mg | 5% |
| Potassium | 606mg | 13% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 7mg | 1% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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