Grilled DUCK Breast
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
Grilled duck breast with crispy skin and rich flavor, seasoned with poultry rub. Perfect for a special dinner.
Ingredients
- 4 duck breasts
- 1 tbsp extra-virgin olive oil
- 2 tbsp Poultry Rub
Nutrition (per serving, estimated)
Estimated based off 1 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 0.03 mg
- Iron: 0.02 mg
- Magnesium: 0 mg
- Phosphorus: 0 mg
- Potassium: 0.03 mg
- Zinc: 0 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 duck breasts
- 1 tbsp extra-virgin olive oil
- 2 tbsp Poultry Rub
Let's Cook
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Step 1.
Using a sharp knife, score the skin of each duck breast in a crosshatch pattern with two X marks. This helps render the fat and allows the rub to penetrate.
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Step 2.
Drizzle each duck breast lightly with extra-virgin olive oil, then season each with 1½ teaspoons of Poultry Rub, rubbing it into the scored skin and meat. Cover and refrigerate for at least 4 hours, or up to 24 hours.
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Step 3.
Remove the duck breasts from the refrigerator 30 minutes before cooking to let them come to room temperature.
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Step 4.
Prepare your grill for both direct and indirect cooking zones (e.g., two-zone fire).
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Step 5.
Place the duck breasts skin side down over the direct heat zone. Cook for 3 to 4 minutes, until the skin develops a nice, crispy crust.
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Step 6.
Flip the duck breasts over and cook over direct heat for 4 minutes.
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Step 7.
Move the duck breasts to the indirect heat zone, cover the grill, and cook for 4 to 6 minutes, until the internal temperature reaches 140°F (for medium-rare; adjust to 160°F if preferred).
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Step 8.
Remove the duck from the grill and let rest for 5 minutes. Slice and serve.