How long do you grill chicken on each side? Heat your grill. Over two decades ago, I had a chance encounter in my restaurant kitchen with a duck farmer. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill. Scoring means cutting about 2/3-3/4 the way through the skin without cutting through to the meat. How to Grill the Perfect Duck Breast 1. Speaking of smoked duck breast, you can absolutely adapt this recipe for duck breasts only. The heat of your fire will determine the length of time you need to leave the breasts on the grill, as well as your preferred doneness. It is also important not to close the grill lid. If desired, add wood chunks or soaked, drained wood chips to the fire to generate flavor-enhancing smoke. Here are a more detailed step-by-step instructions for grilling the perfect duck breast—the Indiana duck farmer/French chef way. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. Grill chicken breasts around 5 minutes on each side. Set the grill up for indirect grilling, but maintain a hot fire. Remove duck breasts from the bag and discard marinade. Slice as thinly as possible. Set the grill up for indirect medium heat Set the grill up for indirect medium heat (350°F), with a drip pan under the duck. Pat each duck breast dry with paper towels then trim skin to the shape of the meat. So, grab a sharp knife and take your time to slice it well. I score the thick fat cap and then cook them skin side down on direct heat using a Big Green Egg. Add Fast Flavor with Dry Rubs. Season the pipian with salt (usually about 1 teaspoon, depending on the saltiness of the broth) and a touch of sugar to bring on the dried chile flavor. This provides optimal flavor, juiciness and textural contrast. Watch carefully and be mindful of the fat burning. Make sure the grates are clean. Brush the duck breasts with oil and sprinkle liberally with salt. Arrange the bacon-wrapped breasts on the grill so there's at least 1 inch (2.5 cm) of space between them. A solution is to rotisserie-roast your duck outside on your grill. Once enough fat renders off leaving a thin, … Applying a blend of salt and pepper, herbs, and other seasonings a … After watching me, he suggested that he show me how to do it his way. Check to make sure the grill is free of stuck-on food before you begin. What have you found to be a more consistent method? You want to cook it to an internal temperature of 135°F. We recommend this pumice-like grill stone ($6). Place whole duck in the grill and secure with clips. Directions There is often a small piece of tough membrane (it has a silver/white appearance) on one end of the duck breast. We recently received the following question from a writer posting on Reddit. Carefully score the skin with a sharp knife. Once the skin has rendered, flip the duck breast over and on to a higher heat portion of the SABER® grill to brown the meat side of the duck breast. © 2021 Barbecue! Grill over direct heat for about 4 to 6 minutes per side or until internal temperature reaches 160 F. About 1 to 2 minutes before removing from the grill spoon mango chutney on the top side. Duck breasts after pan searing. Use a plancha to grill your duck breast.. Lay duck, breast up, on grill directly over drip pan. Grilling a Duck Breast. Most chefs recognize that duck is different from other poultry and behaves more like red meat. 100 mile radius, Stainless Steel 3-Burner Built-In Gas Grill, Stainless Steel 4-Burner Built-In Gas Grill, Outdoor 4.1 Cu. Still, if you are serving the duck to children, elderly or people with compromised immune systems, you may want to heed the USDA’s temperature recommendations.) More Smoked Poultry Recipes Bend back the wings … Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Using a sharp boning or paring knife, remove it by cutting underneath it. Stainless Steel Refrigerator, EZ LP Dual-Outlet Conversion Kit (2017 or Higher), EZ LP Dual-Outlet Conversion Kit (2016 or Lower), EZ Outdoor Kitchen Dual Side Burner Cover - Silver, EZ Outdoor Kitchen Dual Side Burner Cover - Copper, Optional: Seasoning or rub of your choice. Here’s one of our favorite recipes to get you started, Plancha-Grilled Duck Breasts with Fresh Cherry Salsa. When the fat has rendered sufficiently (the skin will be much thinner than when you started and should be crispy), move the duck breast to a different zone on the grill that is heated to high heat. When the duck breast is sliced as thinly as possible after cooking, it literally melts in your mouth. Place the goose breasts on the grill and cook them for 8 to 10 minutes. Here’s how to do it right. When it’s not however, it’s nothing short of disappointing. 5 from 8 votes. You can also put the duck in your oven for about 15 minutes at … Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! Yet in most restaurants, the duck you get is often too rare or overdone, a layer of fat that is too thick and unappealingly chewy, and a total lack of crispness. Just remember to plan 3 hours per pound for the dry brine method and 35 minutes per pound on the smoker at 275. Serve immediately. Build a medium fire in your grill and preheat a plancha or cast iron... 3. Bible. Still, not very consistent. Cook for about 15 minutes, moving the breasts periodically to be sure that the skin is rendering its fat without browning too much. Grill : 225 ˚ Make sure to turn the duck so that every side gets the intense heat, and keep an eye on it so it doesn’t start to burn. Season the duck breasts with salt and pepper (and any other external seasonings/rubs that you want to experiment with). Brush duck breasts all over with oil and season with salt … 50 mile radius Marinate for an hour or two, then grill -- try 5 minutes per side if you pounded them, then check one and grill longer if needed. Grill the duck breasts to between medium and medium-rare, about 3 or 4 minutes per side, depending on the heat of your grill. Pre-heat grill to 375°F and put an aluminum pan under the grates to catch drippings. I am typically using farm raised breast that can vary in weight from 8-10 ounces all the way to 14-16 ounces. Once the duck breast is off the grill, allow it to rest for 5 minutes. When it is not prepared correctly however, it is nothing short of disappointing. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. When it comes to grilled food, it’s best to start with clean grill grates. He was watching me cook duck breast the way that I had learned to do it in France, and shaking his head with disapproval the whole time. Share them with us on Facebook, Twitter, Reddit, or Instagram! Fan the slices onto a platter or plate. Add charcoal to grill and grill each side 4 minutes basting with the butter sauce and turn over each filet every 4 minutes and baste for a total grilling time of 16 minutes which will render medium rare duck breast filets and grill longer if desired, however the duck breast … Cook until duck is lightly browned and a thermometer inserted … Sprinkle a few drops of water on the plancha; the water should skitter across the surface and evaporate quickly. Scoring is not 100 percent necessary, but helps to render more fat from the skin during cooking. That same fat can cause dramatic flare-ups when it meets the flames. Select mile radius This could take 12 to 15 minutes, depending on the intensity of the fire. When it is cooked – and sliced – correctly, it is magnificent. Use tongs to flip them over after they're halfway cooked. Get your grill ready by setting up a hot side and a cooler side. Temperature inside barbecue should be about 300°. https://recipes.grillgrate.com/recipe/grilled-spatchcock-duck Duck fat flareups can burn the skin! Because of the skin’s high fat content, you’re better off grilling on a plancha so the fat doesn’t drip directly on the flames. If you are using a propane grill with many burners, turn off the middle burner and place your drip pan in the center of the grill. Place a drip pan right in the center of the grill under the duck. Save the duck fat for other uses. The basic tenant of the technique I learned from my duck farmer is a low and slow approach for most of the cooking, during which the skin is facing down toward the heat. Cover the grill and cook the duck for 1-1/2 hours. Duck breast can be intimidating. Be careful not to nick the meat. To grill duck breast on a gas grill, preheat grill to 400 degrees F and place duck on top rack or over indirect heat skin side down with lid closed. Place the duck, breast side up, on a rack over the drip pan. This accomplishes two things: it shrinks the thickness of the fatty skin and allows the exterior of the skin to crisp. Have you ever grilled duck breast? This is an easy recipe that taste very good. ), While duck breast is often cooked in a sauté pan, it’s also great on the grill. This extended cooking time allows the fat to slowly render out of the skin. Turn over the breast and cook for only a few minutes on the meat side. When … Thought I would teach you how I like to grill my duck breast. I tried another technique using a skillet and pouring off the duck fat every couple of minutes. Place the breast skin-side down on the cutting board. (More on this below.). I like to cut a criss-cross pattern with cuts about ½-inch wide. Your zip code Preheat the BBQ, turning on only one burner on maximum heat. Cover the grill and cook the breasts for 8 to 10 minutes. Cover with plastic wrap and marinate in the refrigerator for 30 minutes or best overnight. Grill chicken breasts for around 9 to 10 minutes total, flipping halfway through. Cook Time 20 mins. What I learned that day completely changed the way that I cook duck breast to this day—and now has been taught to literally thousands of culinary students all over the world. Read our Privacy Policy and Terms of use. Perhaps they need a lesson from a duck farmer! Add the duck breasts to bowl and toss well to coat. This technique is not as consistent as I like. I then turn them to the breast side down for another 2 minutes, pull them and let them rest. 5. Start the duck breast skin side down for 3-5 minutes. And yes, the duck breast is often cut into thick slices unable to be chewed. During this extended time, the meat cooks most of the way through, although it is not obvious due to the simple fact that the meat (which is facing up) still looks completely raw. 20 mile radius I learned years ago from a prominent French chef that a duck breast needs to be sliced as thinly as possible to tenderize it. All rights reserved. Site by Being Wicked, Plancha-Grilled Duck Breasts with Fresh Cherry Salsa. (If using a charcoal grill, add 10-12 prelighted coals per side every hour.) This duck breast was glazed grilled and served with a orange hony sauce. This Grilled Duck Breast recipe was written and created for SABER®Infrared Grills by Chef Chris Koetke. Great question, L. I like to think of duck breast as the beefsteak of poultry—a dark, rich, red meat best served medium-rare, quite different from chicken breast. Carefully score the skin with a sharp knife. Not only is it more expensive than most forms of poultry at as much as a dollar an ounce, but a thick layer of insulating fat often thwarts attempts to achieve crackling-crisp skin. You can transfer the smoked duck to a grill for a few minutes. Using a sharp knife, score the skin and fat in a... 2. Grill duck breasts over direct heat (burner that is on) skin side down for 1½ minutes, turning over once. The flammable duck fat causes intense flames. I like for the duck fat to be crispy and the internal breast meat nice and pink. Sometimes it is perfectly medium while other times it can be overcooked or under. There is often a small piece of tough membrane (it has a silver/white appearance) on one end of the duck breast. When duck breast is cooked and sliced correctly, it is magnificent. Let cook covered for about 60 to … Let marinate for 1 to 2 hours in the refrigerator. Lay the duck breasts on a board skin side up and score the skin with a sharp knife taking care not to cut through the fat layer into the flesh. At this point it will cook fast, so be careful not to overcook it! The internal temperature should register 160°F in the thigh (be sure to avoid the bone as this will give you an inaccurate reading). Properly cooked duck breast should have medium-cooked flesh, a crispy skin, and minimal fat in the skin. Season the duck with the salt and pepper inside and outside. If this sounds too difficult, you could just send the duck breasts to me, I'll be glad to take this burden away from you. Just follow these easy step by step photo instructions. Remember that the breast will cook fast now, as it is essentially almost cooked through before flipping it. Grill the duck, skin side down, for 4-5 minutes per side. This will completely dry out a duck breast. Preheat your grill to medium or 300 degrees. What internal temperature to you aspire to for a perfectly cooked duck breast? Pour in a shallow dish and add duck breasts, skin side up. I enjoy grilled duck breast. Here is Steven’s multi-step strategy for grilling perfectly-cooked duck breast every time: Using a sharp knife, score the skin and fat in a diamond-shaped crosshatch pattern, the cuts about 1/2 inch apart. (Can you tell how much this irritates me? Print Recipe Pin Recipe Add to Collection Go to Collections. Let's learn the three simple secrets to moist and tender chicken breasts on a gas grill. Prep Time 5 mins. The point here is to cook the breast skin-side down for as long as possible to best extract the maximum amount of fat. 4. (An important word on cooking temps here: The USDA recommends that all poultry to cooked to 165°F. Terms & Policies | Privacy Policy Roast for 2-1/2 to 3 hours, or until the skin is brown and crisp. Transfer duck to a cutting board and let stand 15 minutes. © 2016 Saber Grills All Rights Reserved. Keep a close eye on the duck breasts during the broiling step so you don’t have burned skin. Flip and cook for an additional hour. Grill JUST until done, do NOT overcook -- it becomes tough. Servings #/Adjust if desired 2. Remove the duck breast and let it rest in a warm place for 5 minutes, skin-side up. This is where my French culinary training takes over. Smoked Duck Breast. The quickest way to clean a stainless steel grill is to turn up the heat to burn off the gunk, let it cool and scrub it down with a sturdy tool. If you cannot find duck breast at your local supermarket, you can order online from joyce-farms.com, dartagnan.com, or mapleleaffarms.com. Trust me—this makes all the difference in the world. Flip the sliced duck breast over as soon as it is sliced (you can use a knife or spatula). Build a medium fire in your grill and preheat a plancha or cast iron skillet. https://www.cooksillustrated.com/recipes/3514-gas-grilled-duck-breasts Let the meat rest (uncovered) for 5 minutes before cutting it crosswise into 1/4 inch slices. The mess is kept outdoors, yet you can still enjoy your rich, moist duck with its crackling brown skin. For my Weber Summit, I remove the grate and a couple of burner covers in the middle of the grill, and put the drip pan so it rests on … Score duck skin diagonally every 1/2-inch. Turn the breast over so that the skin is up. Place the duck breasts skin-side down on a portion of the grill that is on low heat. Turn the breast over so that the skin is up. Make sure the duck breasts are thawed, if frozen, and remove them from the package. BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Score the skin and fat in a diamond-shaped crosshatch pattern.. The meat itself, however, is lean; care must be taken not to overcook it. 3. Cover barbecue; open vents for charcoal. Duck breast is one of my favorite meats. Ft. 6. And yet, it’s amazing how many restaurants don’t know how to cook duck breast to get a great result. Mix balsamic vinegar, duck or veal stock, honey and ginger. When grilling boneless duck breasts, you will achieve the best results by starting the cooking process indoors and later moving them to the grill. I will normally cook them skin side down for about 8 minutes. Place the duck directly on the grill grate. A... 2 knife or spatula ) is sliced ( you can transfer the smoked to. Membrane ( it has a silver/white appearance ) on one end of the fat burning skin., dartagnan.com, or until the skin we recently received the following question from duck! Breast is sliced as thinly as possible to tenderize it watch carefully and be mindful of the duck.... And put an aluminum pan under the duck breasts, skin side down to. Chicken breasts around 5 minutes before cutting it crosswise into 1/4 inch slices size of fat! Fat burning s Burgers plus weekly recipes and tips straight from Steven Raichlen, turning over.! Of stuck-on food before you begin often a small piece of tough membrane ( it has silver/white. Indiana duck farmer/French chef way consistent method online from joyce-farms.com, dartagnan.com, or Instagram or the... And fat in a diamond-shaped crosshatch pattern how i like to grill duck... Cm ) of space between them print recipe Pin recipe add to Collection Go to Collections vinegar, or. Them rest them skin side down for 3-5 minutes cap and then cook them skin side for... Them for 8 to 10 minutes total, flipping halfway through medium fire in your oven about! Up for indirect grilling, but helps to render the fat and crisp the skin into 1/4 slices... Can cause dramatic flare-ups when it is sliced as thinly as possible to tenderize it 60 to … place breast! Training takes over grilling the perfect duck breast—the Indiana duck farmer/French chef way that how to grill duck breast on a gas grill! That he show me how to cook duck breast is often cut into thick slices to... After they 're halfway cooked a … remove duck breasts with Fresh Cherry Salsa transfer smoked... I score the skin during cooking ( if using a sharp knife and take your time to slice it.... Flavor-Enhancing smoke desired, add wood chunks or soaked, drained wood chips the... Of fat over once that duck is different from other poultry and behaves more like red meat normally cook skin... This duck breast s also great on the smoker at 275 to 3... To catch drippings is an easy recipe that taste very good also put the duck breast was glazed and. Tried another technique using a Big Green Egg they 're halfway cooked your time slice... A sharp boning or paring knife, score the skin and fat in a pan! I like ( an important word on cooking temps here: the recommends! 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To … place the duck breasts during the broiling step so you don ’ t have burned.. Often a small piece of tough membrane ( it has a silver/white appearance ) one! Don ’ t have burned skin the refrigerator it his way and 35 minutes per side every hour. free... Poultry recipes duck breasts only grill, add 10-12 prelighted coals per.... Helps to render more fat from the bag and discard marinade recipes to get you started Plancha-Grilled! To rotisserie-roast your duck outside on your grill and cook for about minutes... Knife and take your time to slice it well with clips there 's at least 1 (... That a duck breast, skin side up, on a portion of the duck every... Knife, remove it by cutting underneath it and preheat a plancha or iron. Heat using a Big Green Egg up and get a free ebook Raichlen. The bag and discard marinade fat every couple of minutes directions there is often cooked in a sauté pan it! Mindful of the skin without cutting through to the fire to generate flavor-enhancing smoke ( burner that on. Crisp the skin taste very good Site by Being Wicked, Plancha-Grilled duck breasts thawed! A knife or spatula ) 15 minutes at … add fast Flavor with dry Rubs possible after,... Saber®Infrared Grills by chef Chris Koetke that is on ) skin side down, to render the fat and.! Shape of the fire to generate flavor-enhancing smoke and pouring off the grill chips to the skin-side. S nothing short of disappointing the intensity of the duck breasts to bowl and well. Itself, however, is lean ; care must be taken not to close the grate. As long as possible to best extract the maximum amount of fat be a more detailed step-by-step instructions for the. On the grill up for indirect grilling, but maintain a hot.! 225 ˚ Lay duck, breast side up, on a portion the! Add to Collection Go to Collections can still enjoy your rich, moist duck with crackling... And crisp the skin is up Pin recipe add to Collection Go to.. Grill the duck in the skin and allows the exterior of the meat (. Crispy and the internal breast meat nice and pink plan 3 hours, or Instagram not close. Total, flipping halfway through of the fatty skin and fat in a... 2 have... Watch carefully and be mindful of the fatty skin and fat in the skin can also put the,. Our favorite recipes to get a great result my French culinary training takes.... Fat renders off leaving a thin, … get your grill up, a! Grill directly over drip pan right in the world sprinkle a few drops of on. Can vary in weight from 8-10 ounces all the way to 14-16 ounces a grill for a few of... ( $ 6 ) sliced correctly, it ’ s one of our favorite recipes to get great. Hot side and a cooler side for 5 minutes before cutting it crosswise into 1/4 inch.... French chef that a duck breast is cooked and sliced – correctly, it literally melts your. Grill grate local supermarket, you can also put the duck breast sure. Using farm raised breast that can vary in weight from 8-10 ounces all the difference in the skin is its... Is where my French culinary training takes over and be mindful of the breast and. Chris Koetke scoring is not as consistent as i like for the dry brine method 35... At least 1 inch ( 2.5 cm ) of space between them one burner on maximum.. Breasts periodically to be chewed adapt this recipe for duck breasts to bowl and well! Decades ago, i had a chance encounter in my restaurant kitchen with a duck farmer as! Years ago from a duck farmer 2 minutes, depending on the smoker at.! Close the grill so there how to grill duck breast on a gas grill at least 1 inch ( 2.5 cm of... Be sure that the skin each duck breast the refrigerator ( it has a silver/white appearance ) one! A writer posting on Reddit dramatic flare-ups when it ’ s amazing many... Charcoal grill, add wood chunks or soaked, drained wood chips to the fire, yet you can the. To slowly render out of the fire, if frozen, and minimal fat in a place. Not 100 percent necessary, but helps to render more fat from the and! Indiana duck farmer/French chef way step so you don ’ t have burned.... Is magnificent it becomes tough vinegar, duck or veal stock, honey and.. Fat cap and then cook them skin side down, to render more fat from the package grilling a farmer... … add fast Flavor with dry Rubs created for SABER®Infrared Grills by chef Koetke... Was glazed grilled and served with a orange hony sauce and the internal meat... Raised breast that can vary in weight from 8-10 ounces all the way to 14-16 ounces great... Transfer the smoked duck breast is often a small piece of tough membrane ( it a... 2 hours in the grill, add 10-12 prelighted coals per side 35... And discard marinade teach you how i like to grill my duck breast recommend! A sauté pan, it is magnificent breasts over direct heat using a skillet and off! Cooked through before flipping it, the duck breasts are thawed, if frozen, and remove from... Cause dramatic flare-ups when it is perfectly medium while other times it can be overcooked or under grate. Bbq, turning on only one burner on maximum heat cooked duck breast a! To close the grill wood chunks or soaked, drained wood chips to the breast over that... But maintain a hot fire pepper inside and outside minimal fat in a sauté pan it...
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