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Barbecued Duck Breast recipe

Barbecued Duck Breast recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Duck
  • Duck breast

This is a simple, yet perfect way to serve duck. You can use the breasts and save the rest of the bird for stew or stock.

94 people made this

IngredientsServes: 4

  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1/2 teaspoon hot sauce, such as Tabasco
  • 2 tablespoons finely chopped garlic
  • 1/4 teaspoon black pepper
  • 8 skinned, boned duck breasts

MethodPrep:15min ›Cook:10min ›Extra time:30min marinating › Ready in:55min

  1. Stir together the Worcestershire sauce, olive oil, hot sauce, garlic and pepper. Add the duck breasts and toss well to coat. Cover and marinate in the refrigerator for at least 30 minutes to overnight.
  2. Preheat a barbecue for medium-high heat.
  3. Barbecue the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast and the temperature of the barbecue.

Alternative cooking methods

Cook the duck in a frying pan or on the grill.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(78)

Reviews in English (63)

I am going to try this now, I will up date you all later..This has turned out really well, The whole family enjoyed it, I cooked it in the frying pan as it's winter and served with salt & pepper jacket potato's & salad.-18 Feb 2017

by Kelly

Excellent recipe. A tip for those who want to eliminate the "wild game" taste as much as possible is to soak the duck breasts in salted ice water for about an hour before using. I suggest about a Tablespoon of salt per quart. Make sure to use ice water as it will draw out blood. Then rinse the breasts thoroughly and quickly pat dry with paper towel before adding to the marinade. This recipe is a keeper!-12 Jan 2008

by wascoopy

The best tip I can give when cooking any duck breasts is do NOT overcook. Cooking on grill is best. Breast should be medium to medium rare. Allow meat to rest 10 mins before cutting. If you overcook- it will give a more wild taste. We eat a variety of game meat all the time. This is the best tip someone should use.-08 Sep 2010

If you're buying a whole duck then look for soft supple skin without blemishes or tears, plump breasts and a flexible beak. There's a lot of fat on a duck, even wild ducks have quite a bit of fat and this can turn rancid very quickly so unlike game where you hang the meat, ducks should be consumed within three days of killing. This is most poignant in the New year at the end of the season (the season for wild duck is September until the end of January).

Duck is a strongly-flavoured meat, so can it can handle being cooked with other strong flavours. A common pairing is orange, sharp and fruity it can beatifully cut through the flavour of duck and I've taken a twist on this with my apricot and vermouth glaze. Duck also goes well with mushrooms so consider using mushrooms as a garnish in my smoked duck breast salad.

Having said that duck contains a lot of fat, it's fair to say that the case is less so with wild duck than farmed duck because the wild duck is more active and therefore doesn't store energy as fat.

Part of the challenge with any recipe is to either cut the fat off or to find ways of letting the fat render during the cooking process. Don't worry, it's not difficult.

In the kebab recipe you’ll simply cut the fat away from the breast, dice the meat and then you’re ready to go. If you want to grill the breast or the whole bird you’ll need to score the skin of the duck as this helps render the fat.

TIP - After scoring you'll then add seasoning and the salt leeches the water out of the fat therefore making the skin crisp up. The trick with scoring the skin is only to lightly cut the surface and into the fat. Don’t go right down into the meat otherwise you’ll end up with a dry bird.

It's very easy to overcook duck so keep a temperature probe to hand and check every so often.

When grilling over coals you're not going to have the ability to capture the rendered fat but in some of my other recipes you can so take the opportunity. Duck fat is full of flavour, in a lot of instances you can replace butter in a recipe with duck fat and unlike butter it has a high smoke point, can be frozen and re-used. Duck fat is fantastic for roast potatoes, you can also use it on the skin of other birds to help crisp the skin or you can use it in my smoked confit duck recipe below.

There may even be health benefits related to consuming duck fat. If you're concerned about your health or want to learn more then I found this article about duck fat and your health interesting.

BBQ Duck Recipes For the Grill:-

Duck and Dried Apricot Kebabs - Duck and fruits were just made for each other.

Grilled Duck Breast - How best to use the skin and fat to get a delicious result.

Spit Roasted Duck - Smothered with an apricot and vermouth glaze.

BBQ Duck Recipes For the Smoker:-

Smoked Duck Peking Style - Rubbed with five spice and more to give you that Oriental flavor. Ducks were first bred in China so this is my homage to the "home of the duck".

Smoked Duck Breast - All you need to know to get a great result.

Smoked Duck Breast Salad  - Don't just use smoked duck, you can do this one with grilled breast too.

Smoked Duck Recipe For Confit - A traditional French way of preserving duck (or goose) that I've adapted for the smoker.

How to Make It

If using charcoal briquets, ignite 40 briquets on the firegrate of a barbecue, let burn until coals are dotted with ash, about 20 minutes, then push half the coals to each side of the grate. Set a foil drip pan (about 8 by 12 in.--slightly longer and wider than duck--and at least 1 in. deep) on firegrate between mounds of coals. Set grill in place. Add 4 briquets to each mound of coals now and every 30 minutes of cooking.

If using a gas barbecue, turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and burners for indirect cooking. Put drip pan between ignited burners. Set grill in place.

Meanwhile, remove giblets from 1 duck (about 5 lb.) and reserve for other uses. Rinse, drain, and pat bird dry. Discard lumps of fat. With a fork, pierce just through skin all over at about 1-inch intervals. Fold wing tips under back. Pin neck skin to back of duck with a metal skewer. Pin body cavity shut and tie legs together.

Lay duck, breast up, on grill directly over drip pan. Cover barbecue open vents for charcoal. Temperature inside barbecue should be about 300°. Cook until duck is lightly browned and a thermometer inserted in thigh against bone at hip joint registers 185°, about 2 hours.

Transfer duck to a platter. Let cool at least 2 hours. If making ahead, cover and chill up to 1 day. Discard drippings.

Set duck, breast up, in a V-shaped rack in a shallow pan about 8 by 12 inches.

Bake duck in a 350° oven until very richly browned, about 55 minutes.

Transfer to a platter. Slice skin off in large pieces, trimming fat off the underside. Cut the meat from the duck and season with salt and pepper to taste accompany meat with hoisin or plum sauce.

Chinese Barbecued Duck

A Wong family holiday staple, this rich succulent duck roasts to a beautiful mahogany brown. We use brown miso paste instead of the traditional Chinese mein see (brown bean sauce), because it is more readily available.


  • 2 tablespoons brown miso paste
  • 2 garlic cloves minced
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons cooking sherry
  • 2 tablespoons liquid honey
  • 2 tablespoons hoisin sauce
  • 2 tablespoons dark soy sauce
  • 2 green onions sliced diagonally
  • 4 slices gingerroot

Nutritional facts Per serving: about

  • Sodium 1144 mg
  • Protein 31 g
  • Calories 599.0
  • Total fat 44 g
  • Cholesterol 127 mg
  • Saturated fat 15 g
  • Total carbohydrate 18 g


Sauce: In small saucepan, whisk together miso paste, garlic, rice wine, honey, hoisin sauce, soy sauce, onions, ginger and 1 cup (250 mL) water. Bring to boil over medium-high heat, stirring occasionally let cool to room temperature.

Remove neck and giblets from duck. Skewer tail end closed. Rub inside of duck cavity with miso paste. Reserve 1/3 cup (75 mL) sauce for basting pour remaining sauce into cavity. Skewer or sew neck to completely seal in liquid.

Place duck, breast side down, on rack in roasting pan. Roast, uncovered, in 350°F (180°C) oven for 1-1/2 hours. Pour off fat. Roast for 30 minutes, basting with reserved sauce every 15 minutes.

Turn duck breast side up. Roast, basting after 15 minutes, until rich mahogany brown, skin is crispy and meat separates easily from thigh bone, about 20 minutes.

Grilled Duck Breast

When duck breast is cooked and sliced correctly, it is magnificent. When it’s not however, it’s nothing short of disappointing. Here’s how to do it right.

This Grilled Duck Breast recipe was written and created for SABER ® Infrared Grills by Chef Chris Koetke.

Over two decades ago, I had a chance encounter in my restaurant kitchen with a duck farmer. He was watching me cook duck breast the way that I had learned to do it in France, and shaking his head with disapproval the whole time. After watching me, he suggested that he show me how to do it his way. What I learned that day completely changed the way that I cook duck breast to this day—and now has been taught to literally thousands of culinary students all over the world.

Duck breast is one of my favorite meats. When it is cooked – and sliced – correctly, it is magnificent. When it is not prepared correctly however, it is nothing short of disappointing. And yet, it’s amazing how many restaurants don’t know how to cook duck breast to get a great result. Perhaps they need a lesson from a duck farmer!

Properly cooked duck breast should have medium-cooked flesh, a crispy skin, and minimal fat in the skin. This provides optimal flavor, juiciness and textural contrast. When the duck breast is sliced as thinly as possible after cooking, it literally melts in your mouth. Yet in most restaurants, the duck you get is often too rare or overdone, a layer of fat that is too thick and unappealingly chewy, and a total lack of crispness. And yes, the duck breast is often cut into thick slices unable to be chewed. (Can you tell how much this irritates me?)

While duck breast is often cooked in a sauté pan, it’s also great on the grill. The basic tenant of the technique I learned from my duck farmer is a low and slow approach for most of the cooking, during which the skin is facing down toward the heat. This extended cooking time allows the fat to slowly render out of the skin. This accomplishes two things: it shrinks the thickness of the fatty skin and allows the exterior of the skin to crisp. During this extended time, the meat cooks most of the way through, although it is not obvious due to the simple fact that the meat (which is facing up) still looks completely raw. Once the skin has rendered, flip the duck breast over and on to a higher heat portion of the SABER® grill to brown the meat side of the duck breast. At this point it will cook fast, so be careful not to overcook it! (More on this below.)

Once the duck breast is off the grill, allow it to rest for 5 minutes. This is where my French culinary training takes over. I learned years ago from a prominent French chef that a duck breast needs to be sliced as thinly as possible to tenderize it. Trust me—this makes all the difference in the world. So, grab a sharp knife and take your time to slice it well.

Here are a more detailed step-by-step instructions for grilling the perfect duck breast—the Indiana duck farmer/French chef way.

  • 1 whole duck, about 5 to 6 pounds/2.3-2.6 kg
  • 3/4 cup/180 mL hoisin sauce
  • 2 cloves garlic, minced
  • 1 tablespoon/30 mL honey
  • 2 teaspoons/10 mL chili paste (use less if preferred
  • 1 teaspoon/5 mL salt
  • 1 teaspoon/5 mL black pepper

Remove giblets, neck, and excess fat from duck. Make small slits along breast of duck and place in a large pot filled in water.

Cover, bring to a boil, reduce and allow to simmer for 15 minutes.

Remove duck from pot allowing excess fat to drain out. Preheat grill for high heat.

Place duck in a shallow glass dish and pat dry with paper towels.

Season with garlic, pepper, and salt. Tie ​the legs and wings with kitchen twine.

Place in the grill over direct high heat and cook for 30 minutes.

Combine hoisin with chili paste and honey. Baste with 1/4 cup of hoisin mixture and allow to cook for a remaining 10 to 15 minutes.

BBQ Duck Recipes

If you have never cooked duck, you are in for a different type of experience , not hard, just different. I want to share with you some tips to help you get started. Knowing this bird is fatty, you should cook it pretty quickly as the fat can go rancid, spoiling the bird. Grocery stores carry frozen farm-raised ducks, but if choosing a recently killed bird, wild or domestic, it should be cooked within 3 days.

A duck may be one of the fattest meats you will ever cook. When purchasing this bird, know they have heavier bones than a chicken and that the fat weight will dissolve during cooking. You will have less meat weight to share than other birds, so plan for a whole duck to serve four or less at the table.

You will want to render the fat away from the bird while cooking. For me, the easiest way is to prick the skin and fat about every inch or so, all over the duck with the sharp tip of a knife. Do not go deep enough to prick the flesh. Even wild ducks are fatty, just not as much as farm-raised ducks.

The duck needs to melt the fat into a drip pan while cooking without allowing the meat to sit in the fat. My favorite way is to use a rotisserie whether in the oven, grilling, or smoking as the cooking method. The fat can be saved as a delicious seasoning. When the fat is gone, the duck’s skin will be nice and crispy in texture with a sexy golden brown color.

You will experience a gamey flavor more intense than chicken or turkey meat. However, duck pairs well with fruit flavors such as orange, lemon, or berries. BBQ duck with an Asian sauce using ginger is another way to go. I don’t find the heavier taste hard on the palette at all as I view duck as a special treat.

Meat Recipe — Barbecue Duck Recipe

The idea of barbecuing on the grill and whole ducks may seem like two disparate dishes on the menu. Usually, ducks are roasted in the oven or deep fried as in Peking duck. But BBQ duck recipes can be done. Cooked properly on the grill, you will be rewarded with a whole barbecued duck with succulent meat and a mahogany brown, crisp skin for your healthy dinner table.

To render the fat first, some BBQ duck recipes suggest steaming the bird before placing it on the grill. Otherwise, you can just prick the skin of the duck all over or hang it during the cooking process. Arrange a drip tray (any large, aluminium baking pan would do) underneath the grill but away from the coals. This will catch all the fat that will be rendered as the duck is slow cooked on the barbecue grill. After preparing the whole duck, mix together a special spice rub or marinade of your choosing. The dry spice rub may include sugar, garlic salt, black pepper, paprika and cayenne pepper to mimic that sweet, smoky barbecue flavor of other meats. Your marinade, on the other hand, may be comprised of Worcestershire sauce, hot sauce, garlic, and black pepper. The rub may be applied just a few minutes before you fire up the grill while the marinade can be applied overnight.

Pre-heat the barbecue grill to 200°F. Slow cook the duck for about one hour for every pound. The internal temperature must be about 165°F when you measure it with a meat thermometer. To get the crisp skin, raise the heat about 10 minutes before the total number of cooking time is done. Avoid overcooking or burning the duck at this point by watching it closely until your desired texture is achieved.

The more ideal way for BBQ duck recipes is to just barbecue the duck in parts—particularly the breast, legs and thighs. The United States Department of Agriculture (USDA) recommends grilling the breast at 6 minutes (grill skin side down), turning it and then grilling the other side for 7 to 8 minutes. The legs or thighs must be grilled at 30 minutes each side, turning every 5 minutes. Observe the same internal temperature as in the whole BBQ duck recipe.

Recipe Summary

  • 2 (8 ounce) boneless duck breast halves, skin on
  • salt and ground black pepper to taste
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon vegetable oil

Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme.

Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.

Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.

Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature.

Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.

Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.

    1. With a sharp knife, score the skin of the duck breasts in a crisscross fashion. Put them in a large resealable plastic bag and pour in the marinade. Refrigerate overnight, turning the bag occasionally.
    2. Prepare a medium-hot fire in a grill.
    3. When the coals are ready, lightly oil the grill rack. Remove the duck from the marinade, allowing the excess to fall away, and place the duck skin side down on the grill. (Be careful, as dripping fat may cause the fire to flare up.) Grill for 6 minutes. Flip the breasts over and grill for an additional 7 or 8 minutes, or until medium-rare in the center. (If the duck begins to brown too much, move it to a cooler part of the grill to finish cooking.) Allow the breasts to rest for a few minutes on a platter.
    4. Rewarm the crema over low heat and spoon it onto six dinner plates. Cut each duck breast crosswise into thin slices and season with salt and pepper. Lay the duck slices atop the crema and serve.
    5. Recommended wine: A Malbec from Argentina to go with the tamarind in the barbecue sauce.

    Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.

    Watch the video: Μαγειρεύοντας στήθος πάπιας με τον σεφ του Hilton (July 2022).


  1. Mundhir

    It will be the last drop.

  2. Tristan

    Thank you for help in this question, now I will not admit such error.

  3. Daimhin


  4. Deverell

    Quite right! The idea is excellent, you agree.

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