Honey Garlic Grilled Duck Breast
Adding this sweet and salty glaze to your next grilled waterfowl will take the flavor up a notch or two
Dinner recipes don’t get any simpler than grilled waterfowl breasts over a bed of rice. But just because its simple doesn’t mean it isn’t good. One of my favorite ways to cook waterfowl of any kind is skin-on with this sweet and salty glaze.
Slice the grilled breasts and serve over a bed of your favorite rice blend.
The recipe works for any type of duck or goose breast. You can even use skinless if that is what you have, but the skin adds a ton of flavor to the finished product.
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Make the glaze beforehand on the stove top; then brush it on as the waterfowl cooks. Duck breasts, especially small ducks like teal or woodies, only take a few minutes per side to cook, so have the glaze ready to go when you put them on the grill.
Brush the sauce over the duck as it grills.
INGREDIENTS
6-8 duck or goose breasts, skin on
1 ½ teaspoons salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried rosemary
Glaze
2 tablespoons butter
6 cloves garlic, finely minced
½ cup honey
2 tablespoons apple cider vinegar
3 tablespoons soy sauce
1 teaspoon red pepper flakes (optional)
COOKING INSTRUCTIONS
To make the glaze, simply melt the butter in a saucepan over medium heat. Once the butter starts to bubble, add the garlic. Cook for 3-4 minutes. Add the honey, soy sauce, and apple cider vinegar. Bring the mixture to a boil; then reduce heat to simmer. Add the red pepper flakes and simmer until the glaze thickens just a bit, about 3-4 additional minutes.
Bring the glaze to a simmer on the stovetop before grilling the duck.
Blend the seasoning for the duck.
Mix the seasonings for the duck breasts.
Season the waterfowl well on both sides.
Season the duck well on both sides.
Place the breasts, skin side down, on the grill at 350 degrees. Brush the meat side with the glaze. Cook for 3-4 minutes. Flip, then brush on another layer of glaze. Grill for an additional 3-4 minutes. Glaze once more. Grill the waterfowl until the thickest portion reaches 125-130 degrees for medium-rare. Rest before slicing. Serve over rice.
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