Maple grilled duck breasts
- Preparation 15 min
- Refrigeration 24 h
- Cooking 15 min
- Servings 2
- Freezing Absolutely
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In my opinion, we do not cook enough duck breasts! Its flesh is tender, tasty and can be eaten medium-rare compared to other poultry. For this recipe, I combined the sweet side of maple syrup with the acid of lime to create the perfect marinade. As the taste of the duck is relatively strong, it is suggested to marinate the breasts for 24 hours.
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Ingredients
- 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
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Preparation
- 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 sommeliers suggest
Burg Ravensburg Pinot Noir 2022
Baden, Germany
Grilled duck breast, golden skin lacquered with maple: fat, sweetness, a little smoke. The Burg Ravensburg Pinot Noir from Baden, Germany, suits duck well: cherry and red fruit typical of the grape, soft tannins that don't hide the meat. The maple's sweetness finds its fruit. Slice on the bias and serve right away.
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Charles Henri Ale Dorée, Brasserie Les 2 Frères, 5.2%
Maple-grilled duck is rich and sweet, but the meat stays fine. A golden ale made with European malts gives the roundness needed to follow the glaze, and its noble hops clean the fat on the finish. A restrained pairing: the beer never tries to talk louder.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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