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

  • prep time1 min
  • total time 25 min
  • serves 6
Christine Cushing
Christine Cushing

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

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


Duck Breasts

2 1 lb(s) Muscovy duck, breasts, or other variety of duck


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


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.


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

2. See the duck for further cooking instructions.

See more: Dinner, Bake, French, Barbeque, Berries, Main, Game, Grill, Poultry, Duck, BBQ


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