40 minutes
A succulent and flavorful dish featuring crispy-skinned duck breasts, grilled to perfection.
Duck Breasts, trimmed and scored
each
to taste
to taste
optional
optional
optional
1. Prepare Duck Breasts
Take duck breasts and turn them skin side down. Trim away the tenderloin and any protruding skin. Using a sharp knife, score the skin in a diamond crosshatch pattern, being careful not to cut into the meat.
2. Season Duck Breasts
Generously season the duck breasts with salt and fresh-ground black pepper. Optionally, sprinkle on thyme, rosemary, or paprika for additional flavor.
3. Bring to Room Temperature
About 15 minutes before grilling, take the duck breasts out of the refrigerator to allow them to come to room temperature.
4. Grill Duck Breasts
Prepare the grill for medium to medium-hot heat. Place the duck breasts skin side down on the grill and cook for about 10 minutes, until the skin is nicely browned and crispy. Turn the duck breasts over and cook for another 3-4 minutes, or until they reach medium rare.
5. Rest and Serve
Remove the duck breasts from the grill and let them rest for about 5-10 minutes. Slice the duck breasts thinly and pour any accumulated juices over the slices before serving.
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