Barbecued duck breasts with blueberry sauce

  • Preparation 15 min
  • Refrigeration 24 h
  • Cooking 30 min
  • Servings 4
  • Freezing I do not suggest



  • 4 duck breasts with skin, approximately 400 gr each
  • 2/3 cup  Éphémère Blueberry
  • 2 tbsp honey
  • 2 tbsp soya sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp sriracha
  • Salt and ground pepper

Ingredients for the sauce

  • 2 tablespoons butter
  • 227 gr fresh blueberries
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup Éphémère Blueberry
  • Salt and ground pepper



  • Place duck breasts in a work surface, skin facing up. Make checkerboard pattern incisions every 2 cm, in the fat only. Do not cut through to the meat. Set aside.
  • Pour the rest of the ingredients for the marinade in a large airtight container and shake. Season with salt and pepper. Place the breasts, meat side down and close the container. Mix well to cover breasts completely and refrigerate for 24 hours.
  • In a pan at low heat, melt butter and add the rest of the ingredients. Season with salt and pepper, mix well and simmer for 20 minutes, stirring once in a while. Remove from heat and reduce to a puree. Set aside and keep warm.
  • Preheat barbecue at maximum intensity. Reduce heat on one side to medium and turn the other side off. Place the duck, skin side down, on the turned off side of the grill and cook for 5 or 6 minutes. Close the barbecue lid (keep an eye on it to avoid burning).
  • Turn breasts over and place them on the heated side of the grill. Cook for 3 minutes, rotate 45 degrees and cook for another 3 minutes. If the flames get too high, move the meat. Transfer to a plate and cover with aluminum foil. Let sit for 5 minutes and cut into thin slices.