How to Cook Duck Magret on the Grill

How to Grill Duck Breast

We'll explain two approaches to grilling duck breast. The first being a little more extensive in regards to time, the other jumping right in. While the first is a more conservative approach to avoid flare-ups on your grill, the second shows you how to dive right in.

First Approach to Grilling Duck Breast

• Score the skin side, taking care not to cut all the way through the fat.
• Rub duck breast all over with salt and pepper, or the spice blend of your choice, making sure you get the spices in all the nooks and crannies.
• Sear skin side down in a hot cast-iron skillet for 5 – 6 minutes to render out some of the duck fat, then put the duck breast on a platter and cover. Save rendered duck fat for another purpose.
• Let duck breast rest for a few hours, on the counter at room temperature if planning to grill that day, or refrigerate it and grill the next day. Always bring meat to room temperature before cooking.
• Heat the grill. Start the duck breast skin side down for 3-5 minutes.
• Watch carefully and be mindful of the fat burning. Duck fat flare-ups can burn the skin!
• The heat of the fire - as well as preferred doneness - will determine the length of time to leave the breasts on the grill.
• Turn and grill the meat side for 3 – 5 minutes over indirect heat, off to the side of the flames. Duck breast is best left rare to medium-rare.
• Remove from the grill and allow to sit for 5 minutes. One breast should serve two people.
• Slice and serve. Sauces with fruit make wonderful additions to juicy duck breast.

Second Approach to Grilling Duck Breast

• Score the duck breast in a cross-hatch pattern (don't cut all the way down to the flesh).
• Rub the duck breast with salt and let it sit at room temperature for 15 minutes.
• Meanwhile, light your charcoal/wood fire grill or propane grill to a medium-high setting.
• Once preheated, move your coal/wood to one side. For propane, drop the temperature to low where you'll be placing your duck breast, leaving other burners at medium-high to maintain heat in the chamber.
• Place your duck breast skin side down. Allow the indirect heat to slowly render the fat and brown the skin.
• Depending on the temperature of the grill, this can take anywhere between 8-12 minutes. Monitor the duck breast on the propane grill to avoid flare-ups.
• Move the duck breast around on the wood/charcoal grill to ensure all parts of the skin side are getting rendered and crisped, depending on the direction the heat is coming from.
• Flip over once browned/slightly charred and finish cooking until a temperature of 125°F is achieved.
• Allow to rest for 5-10 minutes to medium-rare.
• Slice and enjoy!