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Grilled Duck Breast with Black Currant Jelly and Herbs De Provence Marinade

  • prep time 1 min
  • total time 25 min
  • serves 6
1 Rating
Grilled Duck Breast with Black Currant Jelly and Herbs De Provence Marinade

Succulent grilled duck gets a blend of savoury and sweet with this delightful marinade.

Christine Cushing Courtesy of:
Christine Cushing

Poultry, Duck, Barbecue, Bake, Berries, French, Grill, Main, Game, BBQ, Dinner


Directions for: Grilled Duck Breast with Black Currant Jelly and Herbs De Provence Marinade

Ingredients

Duck Breasts

2 1 lb. Muscovy duck, breasts, or other variety of duck

Marinade

2 Tbsp soy sauce

Tbsp mixed dried herbs

1 Tbsp herbs, de Provence

1 tsp freshly grated ginger

2 cloves garlic, minced

2 Tbsp 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: Poultry, Duck, Barbecue, Bake, Berries, French, Grill, Main, Game, BBQ, Dinner