Recipe by Spencer & Serena
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinned, boned duck breast halves
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!
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.
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.
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.
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. :)
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!
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!
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Wild Duck Breast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Learn how to make a dish served with orange-spiced leek and sweet-potato puree.
Watch how to make this recipe for top-rated grilled chicken.
See how to make Dr. Baker’s famous Cornell chicken.