Maple grilled duck breasts

  • Preparation 15 min
  • Refrigeration 24 h
  • Cooking 15 min
  • Servings 2
  • Freezing Absolutely



  • 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!