Grilled Wild Duck Breast31 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 55 min
“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.” - by Spencer & Serena
Original recipe yields 4 servings
- 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.
- Preheat a grill for medium-high heat.
- 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.
Amount Per Serving (4 total)
- 159 cal
- 8.2 g
- 4.8 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"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 Ta..." See moreblespoon 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!"
"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..." See more- 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 duc..." See morek 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."
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