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Barbecued Orange-Rosemary Duck

Ingredients

  • 6 – 8 duck breast halves; filleted and skin either on or off your call

Marinade

  • 1 cup dry white wine
  • 1/4 cup white wine vinegar
  • 1/3 cup soy sauce
  • 1/3 cup vegetable or olive oil
  • 1 tablespoon cracked black pepper

Basting Sauce

  • 4 ounces butter softened
  • 2 garlic cloves minced
  • 3/4 cup orange marmalade
  • 1 tablespoon fresh rosemary leaves minced
  • 1/2 cup dry white wine
  • 1 lemon juice only
  • salt and pepper

Instructions

  • Combine marinade ingredients and pour over duck breasts.
  • Cover and refrigerate for 4 – 12 hours.
  • Combine basting sauce ingredients in a bowl and mix well.
  • Place duck breasts on a well-oiled medium-hot grill and cook breasts 2 –3 minutes per side or until medium-rare.
  • Baste with basting sauce during cooking, reserving 1/4 cup of the sauce to drizzle over cooked breasts.