Grilled Orange-Rosemary Duck Breasts! I love duck…love it, love it, love it. So, when a hunter/co-worker of mine offered me a few breasts from one of his last hunting trips, I jumped at the offer. I have never prepared duck breasts before. My experience with duck typically involves removing the sailor hat, bow tie, and trousers and placing him on the rotisserie. I was anxious to try something different.
The breasts arrived skinless, so I was unable to play around with all of that wonderful skin. To make up for this, I marinated the breasts in a combination of orange juice, thyme, olive oil, pepper and salt. The basis for the recipe came from a hunting magazine…and although the breasts turned out great, the recipe called for too much salt. I have adjusted it below.
Grilled Orange-Rosemary Duck Breasts
Adapted from Ducks Unlimited4 large duck breasts
1/3 cup olive oil
2 tablespoons kosher salt
1/2 cup orange juice concentrate
3 tablespoons fresh rosemary, minced
1 tablespoon ground pepper
Mix together all of the ingredients. Place the breasts in a gallon size plastic bag and pour in about 3/4 of the marinade. Seal the bag, place it in the fridge and allow the duck to marinade or 2-4 hours. Turn the bag every time you go into the fridge for a beer.
Heat your grill to medium high. Remove the duck breasts from the marinade and place on the grill skin side down (if you have any skin that is!). Grill for about 6 minutes and then flip. Grill for another 6 – 7 minutes more for medium rare (About 135 degrees). Baste with the remaining marinade just before removing from the grill.
I enjoyed this fine dinner with a great bottle of Brooklyn Beer’s Black Chocolate Stout. Great stuff!