Never Fear, the Perfect Grilled Duck Recipe is Here!
Perfectly seared grilled duck breast is easier than you think. Fire up the grill and follow these simple steps to make crisp and moist seared duck breast without having to order out. Better than chicken!
Hey, do you want a printable version? Get it here!
- FOGO Premium Lump Charcoal
- 2 Moulard duck breasts from DuckChar
- Kosher Salt
- Black Pepper
- Garlic Powder
Score the fat cap of the duck, cutting through the fat but not into the duck breast meat.
Season both sides of the duck with a light dusting of garlic powder, and a more liberal seasoning of salt and pepper.
Let the duck rest in the refrigerator until your grill is up to temperature. Set grill to 500 degrees with direct heat for searing. Grill grates work great for duck because when the duck fat drips off, it will catch on fire if it hits the coals, so be careful. The Grill Grates (https://www.grillgrate.com) will catch a lot of the drippings and eliminate flare ups. Cook the duck fat side down first to render the fat.
After about 2-3 minutes and you have good markings, turn the breast 90 degrees to mark it again. Flip after 2-3 minutes.
Turn 90 degrees for grill marks and when the duck breast reaches an internal temperature of about 130, you can remove the duck and let it rest for 5 minutes and allow the carry over heat to reach an internal temperature of 135, medium rare.
Slice duck and serve hot.
*USDA recommends 165 degrees internal temperature.