Ingredients

Duck Breasts

2 1 pound Muscovy duck, breasts, or other variety of duck

Marinade

2 tablespoons soy sauce

1 tablespoon herbs, de Provence

tablespoon mixed dried herbs

1 teaspoon freshly grated ginger

2 cloves garlic, minced

2 tablespoons black jelly, current

1 lime, grated, zest, and, juice of

freshly cracked black pepper

Directions

Duck Breasts

1. Add duck breasts to pan and distribute the marinade evenly over all sides of duck. Cover and refrigerate for at least 1 hour or up to 3 hours.

2. Preheat grill to high. Cutting only through the skin and fat, score the duck breasts with five diagonal lines.

3. Grill duck, skin side down, for 1 to 2 minutes just to caramelize skin side.

4. Use a water sprayer to reduce flare up from the duck fat. Duck will colour very quickly.

5. Remove promptly from grill and transfer duck, skin side down to a small roasting pan.

6. Place on upper rack of BBQ. Bake for 8 to 10 minutes or until breast is still very rare.

7. Drain off duck fat and turn breasts over. Cook another 3 to 4 minutes until duck breast is medium rare.

8. Cover with foil and let rest for five minutes before slicing. Reserve pan drippings as sauce.

Marinade

1. Combine ingredients for marinade in a medium shallow pan until blended.

2. See the duck for further cooking instructions.

See more: Bake, Barbecue, Berries, Dinner, French, Main

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