Grilled and Seared Duck Breast

We like to refer to duck as the other red meat. The brightly flavored bird lends itself perfectly to high heat grilling much like a good ribeye steak. There are two tricks to cooking duck breast successfully: do not overcook the meat, duck breast can be served medium and grill skin side down to render as much fat as you can for crispy skin. Here is a very simple and straightforward recipe for cooking duck breast on your grill.
Duck Breast on Griddle

Grilled and Seared Duck Breast

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October 3, 2017

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings
Duck Breast on Griddle

Ingredients

4 duck breasts- skin on, boneless

kosher salt

fresh cracked black pepper

Directions

1Remove the duck breasts from the package. Rinse under cool water and pat dry with a paper towel. Place the meat on a cutting board fat/skin side. Using a sharp knife score the skin in a checkerboard fashion being careful not to cut all the way though to the meat. Scoring the skin helps to render and crisp the skin. Season both sides well with salt and freshly cracked black pepper. You can also substitute your favorite BBQ rub for the salt and pepper if you want a little extra flavor.

2Using the GrateGriddle or your GrillGrates preheat your grill to medium or 400F. We cooked the duck breasts both ways, some on the griddle and some on the grates. You can even start on the griddle and finish on the grates.

3Place your duck breasts fat/skin side down on the grill and allow to cook relatively slowly so most of the fat has a chance to render from the skin, 8-10 minutes. This process will begin to cook the duck breast as well as crisp the skin. Once most of the fat has rendered and the skin has some nice caramel color you may flip the duck breasts over to the flesh side. Cook for an additional 5 minutes or until an instant read thermometer reads 160F. Remove from grill and rest for 5 minutes before slicing. Tip: slice the duck breast on a slight bias. It makes for a beautiful presentation and the meat will be even more tender. The flesh should be a solid shade of light pink. We grilled some super ripe yummy Georgia

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