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5.0 from 18 votes

Grilled Duck Breast

Any species of duck or goose will work with this recipe. I prefer to grill larger duck and goose breasts because they don't cook up instantaneously like, say, skinless teal breasts do. Serve with summer vegetables of your choice. I generally raid my garden for whatever is handy. If you are looking for a starch, bread's a good, hot-weather choice, but so would grilled potatoes or grilled sweet potatoes. To drink? A dry rosé, a light red like a Pinot Noir or Gamay or Grenache, or a light, crisp beer. My choice would be a pale ale.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 people
Calories: 278 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 large duck or small goose breasts
  • salt
  • olive or vegetable oil
  • black pepper
  • Vegetables of your choice: Onions, zucchini, tomatoes, peppers

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Turn the duck over and grill on the meat side until they're nicely browned, about 2 minutes on a hot grill.
  4. 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.
  5. 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

Calories 278kcal (14%) Protein 45g (90%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 174mg (58%) Sodium 129mg (5%) Potassium 606mg (17%) Vitamin A 120IU (2%) Vitamin C 14mg (16%) Calcium 7mg (1%) Iron 10mg (56%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 278

% 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.