Maple grilled duck breasts - Le Coup de Grâce
Created with Sketch.

Maple grilled duck breasts

Preparation : 24h Cooking : 15 min Difficulty : easy Servings : 2
Created with Sketch.


  • 2 duck breasts (about 250 g each)
  • 3/4 cup maple syrup
  • The juice and zest of 1 lime
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, finely chopped
  • Salt and pepper from the mill


  • In a bowl, add the ingredients of the marinade and season with salt and pepper. Mix.
  • Place the breasts in an airtight dish and pour half of the marinade over them. Close the dish, mix well and reserve in the fridge for 24 hours. Shake occasionally.
  • Preheat the BBQ at maximum power. Close one side and place the duck on the grates, skin side down. Close the bbq lid and cook for 5 to 6 minutes.
  • Very important to always keep an eye on your duck, because the flames can go up and burn fast! Splash with the fresh marinade.
  • Reduce the lit side to medium power and place the duck on them, flesh down, for grilling. Cook for 4 minutes and rotate 45 degrees. Continue cooking for 4 minutes or until 135°F for medium rare cooking. If there are too many flames, move the meat around. Remove from heat, put on a plate and cover with foil. Let stand 5 minutes before slicing thinly!

Our wine stewards suggest

+- 25$ Block Nine Pinot Noir 2016

This solid pinot noir will make you even more fond of these duck breast with maple. Notes of chocolate and barley sugar with a long and complex finish. Enjoy your meal !

Charles Henri Ale Dorée, Brasserie Les 2 Frères, 5.2%

This Golden Ale will charm you with its aromas and balance. Its European malts give it a roundness on the palate that harmonizes perfectly with the finesse of its noble hops. * Available in SAQ exclusively *

loading more

vivez le coup de grâce

Back to top