Grill BBQ Duck Breast​

  • Cooking Time: 25–30 minutes total 15–20 minutes skin-side down
    5–10 minutes finish/grill with BBQ sauce Plus 5 minutes rest time
  • Serving:2- 4
  • Difficulty: Medium

Ingredients:

  • 2 duck breasts, skin-on (about 6–8 oz each)
  • Salt & black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp dry thyme or rosemary

BBQ Glaze:

  • ¼ cup BBQ sauce (sweet or smoky style)

  • 1 tbsp honey or maple syrup

  • 1 tsp apple cider vinegar or orange juice

Optional: pinch of chili flakes for heat

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

  • Calories: ~360 kcal
  • Protein: ~30g
  • Fat: ~24g
  • Saturated Fat: ~8g
  • Carbs: ~6g
  • Sugars: ~4g
  • Sodium: ~300mg 

Note: Duck breast is naturally rich—skin-on and glazed versions are more indulgent.

 Instructions:

1. Preheat Pellet Grill:

  • Set to 300°F, using applewood, cherry, or pecan pellets for mellow smoke and sweetness.

2. Prep the Duck:

  • Score duck skin in a crosshatch pattern (don’t cut into the meat).

  • Pat dry, season with salt, pepper, garlic powder, paprika, and herbs.

  • Optional: air-dry in fridge for 30–60 minutes for crispier results.

3. Grill the Duck:

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

  • Cook for 15–20 minutes, rendering fat and crisping the skin until golden.

  • Flip, brush with BBQ glaze, and cook another 5–10 minutes, until internal temp reaches:

    • 130°F for medium rare

    • 135–140°F for medium

4. Rest & Serve:

  • Let rest 5–10 minutes, slice thinly across the grain.

  • Drizzle with extra glaze or serve with grilled veggies or citrus salad.

Pro Tips:

  • Save the rendered duck fat—it’s liquid gold for potatoes or roasted veggies.
  • Want extra glaze caramelization? Finish duck directly over high heat or under a broiler for 1–2 minutes.
  • Great pairing: grilled asparagus, roasted sweet potato, or citrus arugula salad.