Crispy-Skin Duck Breast

  • Cooking Time: 30–35 minutes total 20–25 minutes on grill 5–10 minutes resting
  • Serving: 2-4
  • Difficulty: Easy

Ingredients:

  • 2 large duck breasts, skin on (about 6–8 oz each)
  • Salt and black pepper
  • 1 tsp garlic powder
  • 1 tsp fresh thyme or rosemary (optional)

Optional glaze: balsamic reduction, cherry sauce, or orange marmalade

 

Estimated Nutrition (Per 6 oz serving, skin-on)

  • Calories: ~330 kcal
  • Protein: ~32g
  • Fat: ~22g
  • Saturated Fat: ~7g
  • Carbs: ~0g
  • Sodium: ~300mg 

Note: Duck is naturally rich and flavorful, with most fat under the skin.

 Instructions:

1. Prep the Duck:

  • Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.

  • Pat dry with paper towels.

  • Season both sides with salt, pepper, garlic powder, and herbs.

  • Optional: Let breasts air-dry in the fridge skin-side up for 30–60 minutes to help skin crisp up.

2. Preheat Pellet Grill:

  • Set to 300°F using applewood, pecan, or cherry pellets for a mild, sweet smoke.

3. Grill the Duck:

  • Place duck skin-side down in a cast iron skillet or grill-safe pan on the pellet grill.

  • Cook for 15–20 minutes until fat is rendered and skin is golden and crisp.

  • Flip and cook meat-side down for 5–10 more minutes, or until internal temp reaches:

    • 130°F for medium rare

    • 135–140°F for medium

4. Rest & Slice:

  • Let rest 5–10 minutes. Slice thinly across the grain and serve with or without glaze.

Pro Tips:

  • Save that rendered duck fat — it’s liquid gold for potatoes or veggies.

  • Serve with sides like roasted carrots, wild rice, or a berry sauce for contrast.

  • For extra flavor: finish with a quick sear on a hot cast iron skillet post-grill.