Grilled Duck Breast with Balsamic Vinegar




2 Pekin Duck breasts with skin
125 ml (1/2 cup) balsamic vinegar
125 ml (1/2 cup) duck stock
30 ml (2 tbsp.) honey
15 ml (1 tbsp.) fresh ginger, chopped
Salt and pepper to taste


- Use a sharp knife to cut incisions through the skin, be careful not to cut into the meat. The incisions should be about ¾ in (2 cm) apart and in a crosswise pattern (checker plate pattern).
- Mix balsamic vinegar, duck stock, honey and ginger.
- Pour in a flat dish and add duck breasts, skin over. Let marinate for at least 20 minutes into the refrigerator (maximum 2 hours).
- Preheat the outdoor grill by turning on only one burner at maximum heat.
- Use a sharp knife to cut incisions apart in a crosswise pattern (check plate pattern). This facilitates fat rendering and cooks the breast evenly. - Grill boneless duck breast on direct heat (burner side opened) skin side down. Grill for 1½ minute, turning it over once at halftime.
- Move the breast on the "off" side of the BBQ and continue cooking at indirect heat, with cover closed, skin side down for 8 to 10 minutes.
- Finish cooking at direct heat and let rest 5 minutes before serving.

The flavor will be at its best if the meat is cooked pink (inside temperature of 70°C or 160°F).



Pour the marinade into a sauce pan and let reduce half. Be careful with the vinegar steam that will disappear during cooking. Cut duck breasts into slices and pour sauce over it. Serve with roasted vegetables.

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