Grilled Wild Duck Breast Recipe -
Grilled Wild Duck Breast Recipe
  • READY IN 55 mins

Grilled Wild Duck Breast

Recipe by  

"A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    55 mins


  1. Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
  2. Preheat a grill for medium-high heat.
  3. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2008

Excellent recipe. A tip for those who want to eliminate the "wild game" taste as much as possible is to soak the duck breasts in salted ice water for about an hour before using. I suggest about a Tablespoon of salt per quart. Make sure to use ice water as it will draw out blood. Then rinse the breasts thoroughly and quickly pat dry with paper towel before adding to the marinade. This recipe is a keeper!

Most Helpful Critical Review
Feb 11, 2007

This was the first time for duck breast for us, so we thought we'd try an easy marinade. The flavor of the marinade was fine, but our meat still had a little "wild" flavor. Next time, we will soak it a little in brine before we marinate. We also grilled this for about 10-12 minutes on each side and as you can see in the picture, it still came out medium rare. I guess duck is an extremely bloody meat. Thanks for the recipe, RKC. I will try this marinade again.


47 Ratings

Sep 10, 2010

The best tip I can give when cooking any duck breasts is do NOT overcook. Cooking on grill is best. Breast should be medium to medium rare. Allow meat to rest 10 mins before cutting. If you overcook- it will give a more wild taste. We eat a variety of game meat all the time. This is the best tip someone should use.

Feb 08, 2010

I cook on a grill as hot as I can get it (500+) for a very short time dpending on the size of the duck breast. there is no substitute for a meat thermometer when you cook game birds. The grilled duck breast should be cooked to 130 degrees F and then removed from the grill to keep it from tasting gamey. It will look very red when cut and should run pinkish juice. You do not have to soak it in brine. I do half my ducks with this recipe and the other half using Soy instead of Worcestichire sauce. The rule with wild duck is to not overcook it.

Oct 18, 2008

Awesome recipe! Like other readers, we put the duck in a bath of ice water & salt and that definitely made the duck not gamey at all. This recipe was so great we made it two nights in a row. Thanks for sharing. :)

Jan 18, 2011

Best goose marinade I've ever tried. My wife and kids will now enjoy my ducks with me during duck season. Makes mallard and pintails even better and will make divers and even coots delicious to eat. A must tried for all duck hunters!

Jan 30, 2008

Amazing!! My husband and I hated duck before this recipe. My daughter (8yr.) loved it as well. We were all fighting over it at the dinner table. I did soak it in ice salt water for an hour, so I don't know if that helped with eliminating the game taste. Thanks!

Oct 05, 2010

Absolutely fantastic! We only had time to marinade for about 25 minutes. I cut our bacon slices in half, wrapped each half breast with the bacon. We shot one Goldeneye (crappy bird) and one hen wood duck (very tasty bird). I wrapped the Goldeneye with jalepeno slices along with bacon. I wrapped the Wood Duck with bacon only. Fried both bird breats. My father who has been hunting for 45 plus years thought the jalepeno was the Wood Duck. I can't imagine how good it would have been if I would have marinated it for 24 hours. Will do this over and over again. Great appetizer!!!


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  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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