For those of you who have historically treated your ducks like a sack of potatoes, consider trying it our way once. You can always go back to your old ways, but this is worth a try. If you stuff your ducks into a black plastic garbage bag that lands in the bottom of the garage refrigerator for a few days, you may notice that they taste a little gamey when cooked. Don’t blame the duck. Raise your right hand and say, “This season, I will cool, clean and package my ducks quickly and properly. I will not overcook them. I will try not to wrap them in bacon or soak them in teriyaki sauce every time.”
Simple Grilled Duck Breast
- 4 large duck breast half fillets skin removed
- 1 large onion cut into 4 slices
- 3 bell peppers different colors if available – seeded and quartered
- 3 garlic cloves minced
- 4 tablespoons melted butter
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 3 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves or sub Italian parsley
- In a large bowl, whisk together garlic, butter, brown sugar, olive oil Worcestershire sauce, Tabasco, salt and pepper.
- Add duck, peppers and onions and toss to coat evenly.
- Cover and refrigerate for 2 – 3 hours.
- Remove duck, peppers and duck from marinade and grill on a medium-hot grill until duck breasts are medium-rare and vegetables are lightly charred.
- Let duck rest for a few minutes before slicing and arranging with peppers and onions on plates.