Sweet Bourbon Duck Breasts
T
o be honest, growing up we use to eat a lot of wild game. Everything from Rabbit to Duck, even kangaroos. Cooking a nice sweet bourbon duck breasts on the grill in your back yard, while entertaining friends, will surely impress.
Sweet bourbon duck breasts recipe
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons soy sauce
- 1/3 cup orange juice
- 1 tablespoon light brown sugar
- 3 tablespoons bourbon
- 4 duck breasts (5 to 6 ounces each), skin scored in a crosshatch pattern
- Vegetable oil, for the grates
- Kosher salt and freshly ground black pepper
Method
- In a shallow nonreactive dish just large enough to hold the duck breasts in a single layer, stir together the olive oil, garlic, sage, parsley, soy sauce, orange juice, brown sugar, and bourbon. Place the duck breasts in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for 2 to 4 hours.
- Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
- Remove the duck from the marinade and shake off the excess. Discard the marinade. Season the duck with the salt and pepper to taste.
- Place the duck on the grill, skin side down. Close the lid and cook until golden brown, about 3 to 5 minutes. Turn over and cook until the desired temperature is reached, another 4 to 6 minutes for medium. Remove the duck from the grill. Let rest for 5 minutes before slicing. Serve warm.
Will serve 4.
Cooking Tips: Duck breasts should be cooked like red meat, not chicken. They are more tender and less gamey at medium. This dish can be made with either wild or domestic ducks.
Marinate: 2 to 4 hours beforehand or the night before
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