Succulent Grilled Marinated Duck Breast
Nutritional value per serving
Calories420kcal
Carbs4gram
Fat28gram
Protein35gram
Ingredients
- Duck breast (with skin) - choose fresh, firm, and bright red skin with no unpleasant odor.2 pieces
- Soy sauce (low sodium preferred)3 tbsp
- Honey - preferably organic for best flavor2 tbsp
- Minced garlic - fresh for best aroma3 cloves
- Grated fresh ginger - use firm ginger root1 tbsp
- Olive oil or vegetable oil2 tbsp
- Freshly ground black pepperto taste n/a
- Salt - use sparingly as soy sauce is salty0.5 tsp
- Optional: chopped fresh rosemary or thyme for extra herb flavor1 tsp
Enjoy a delicious and tender grilled marinated duck breast that's packed with flavor and easy to prepare at home. This recipe guides you through marinating the duck breast to enhance its natural richness and grilling it to perfection with expert tips on timing and safe cooking temperatures. The total ingredient cost is approximately $15 USD / 13.5 EUR / 12 GBP / 1200 INR, and the dish provides about 420 kcal per serving. The recipe suits those following a high-protein diet and has medium complexity due to marinating and precise grilling steps. Total time to prepare and cook is 1 hour.
Preparation instructions
Prepare the Marinade
1In a medium bowl, combine soy sauce, honey, minced garlic, grated ginger, olive oil, freshly ground black pepper, salt, and optional fresh herbs. Mix well to ensure honey is dissolved and ingredients are evenly blended. This marinade adds a perfect sweet-savory glaze to the duck.
Marinate the Duck Breasts
2Pat dry the duck breasts with paper towels. Score the skin side in a crosshatch pattern carefully without cutting into the meat. Place the duck breasts in a sealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, ideally 1 hour, turning halfway for even coverage. Marination helps tenderize and infuse flavor.
Preheat the Grill
3Preheat your grill to medium-high heat, about 200°C (390°F). Clean the grates well to prevent sticking. Proper grill temperature ensures crispy skin and juicy meat.
Grill the Duck Breasts Skin Side Down
4Place the duck breasts on the grill skin side down first. Grill for about 6-8 minutes without moving to render the fat and crisp the skin. You’ll notice the fat melting and skin turning golden brown - be sure to monitor to prevent flare-ups.
Flip and Continue Grilling
5Turn the duck breasts over and grill the meat side for an additional 4-6 minutes. The cooking time will depend on thickness but aim for an internal temperature of 63°C (145°F) for medium-rare, or up to 70°C (160°F) for medium doneness. Use a meat thermometer inserted into the thickest part avoiding bone or fat to check.
Rest the Duck Breasts
6Remove duck from grill and transfer to a plate. Tent loosely with foil and let rest for 5-7 minutes. This allows juices to redistribute, ensuring succulent meat.
Slice and Serve
7Slice the duck breasts thinly against the grain. The meat should be a beautiful rosy pink for medium and juices should run clear. Serve immediately with your choice of sides.
Cooking Tips
1Always use a clean plate for cooked duck and never place it back on the plate that held raw duck to avoid cross-contamination.
2If you don’t have a grill, you can sear duck breasts skin-side down in a heavy skillet over medium heat, then finish in a preheated oven at 190°C (375°F) to the proper internal temperature.
3To check for doneness without a thermometer, slice a small part: medium-rare will be pink and juicy, not bloody or grey.
4Avoid overcooking duck breast as it becomes dry and tough; aim for medium-rare to medium temperatures for best texture and flavor.
Equipment
- Grill or grill pan
- Meat thermometer (recommended for safety)
- Sealable plastic bag or shallow dish for marinating
- Sharp knife for scoring and slicing
- Tongs for flipping meat on grill
- Aluminum foil to rest meat
Shopping List
- [ ] Duck breast (2 pieces) — Choose fresh duck breasts with firm skin and no unpleasant odor. Look for nice marbling for flavor. Approx. $10
- [ ] Soy sauce (low sodium) — Pick a good quality soy sauce for balanced saltiness. Approx. $2
- [ ] Honey (small bottle) — Select pure honey for natural sweetness. Approx. $2
- [ ] Fresh garlic (1 bulb) — Choose firm bulbs without sprouting. Approx. $0.50
- [ ] Fresh ginger root (1 small piece) — Look for firm, unwrinkled ginger. Approx. $0.50
- [ ] Olive or vegetable oil (small bottle) — For marinade and grilling. Approx. $1
- [ ] Black pepper (to taste) — Freshly ground preferred.
- [ ] Salt — Use sparingly due to soy sauce saltiness.
- [ ] Optional: fresh rosemary or thyme — Adds extra herbal aroma. Approx. $1 Total estimated cost: $15
Tips: Fresh ingredients contribute significantly to flavor quality. Buy quantities suitable for your usage to avoid waste.
FAQ
What is the safe internal temperature for cooking duck breast?
Duck breast should be cooked to at least 63°C (145°F) for medium-rare, which is safe to eat if rested properly. You can cook it to 70°C (160°F) if you prefer medium doneness. Use a meat thermometer for accuracy.
How long can I marinate the duck breast?
For best flavor, marinate the duck breast for at least 30 minutes up to 4 hours. Do not marinate longer than 24 hours as the texture can become mushy.
Can I cook duck breast on a regular pan instead of a grill?
Yes, you can pan-sear the duck breast skin side down over medium heat to crisp skin, then finish cooking in the oven at 190°C (375°F) to the desired internal temperature.
How do I avoid cross-contamination while handling raw duck?
Always use separate utensils, cutting boards, and plates for raw and cooked meat. Wash hands thoroughly after handling raw duck and clean surfaces well.