Grilled Duck Breast with BBQ Sauce

Recipe adapted from Chef Kirk Brooks, 2nd place winner in the 1995 Maple Leaf Farms Chef Recipe Contest.
Delicious duck breast and tangy BBQ sauce are the perfect option for a summer cookout.


Prep Time {18 min; 3 hr inactive}

Cook Time {1 hr 20 min }

Serving Size {6 servings}


BBQ Sauce:
2 cups Chili Sauce
2 cups Ketchup
1 cup Habanero Jelly
1/4 cup Honey
1/2 tsp. Liquid Smoke
1 tsp. Chili Powder
1 tsp. Dry Mustard
1 tsp. Black Pepper
1 tsp. Paprika
1 tsp. Granulated Garlic
1 tsp. Salt

6 Maple Leaf Farms Boneless Duck Breasts, 5-6 oz. each

As needed Vegetable Oil


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1. Combine BBQ sauce ingredients; simmer for one hour. Cover and place in refrigerator until cold, about 2 hours. Reserve 1 cup of BBQ sauce for basting.

2. Pour remaining BBQ sauce over duck breasts. Marinate covered in the refrigerator for 1/2 hour. Turn breasts over; marinate for 1/2 hour more. Remove breasts; discard marinade.

3. Preheat sauté pan for 3 minutes on low-medium heat. Score duck breast skin in 1/4-inch intervals, being careful not to cut into the breast meat. Rotate breast and score again, making a crisscross pattern. Place duck skin side down in sauté pan; cover and cook for 10 minutes until fat is rendered and skin is crispy.

4. Preheat grill. On a well oiled grill, cook duck, skin side down, 7 minutes. Flip breast over, cook 3 minutes. While grilling, baste with reserved sauce. If needed, finish cooking in a 350°F oven to bring internal temperature to 155°.

5. Let duck breast rest 2 minutes. Slice duck breast across the grain. Fan slices on plate.

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