Honey Garlic Grilled Duck Breast
“Adding this sweet and salty glaze to your next grilled waterfowl will take the flavor up a notch or two
Dinner recipes don’t get any simpler than grilled waterfowl breasts over a bed of rice. But just because its simple doesn’t mean it isn’t good. One of my favorite ways to cook waterfowl of any kind is skin-on with this sweet and salty glaze.
The recipe works for any type of duck or goose breast. You can even use skinless if that is what you have, but the skin adds a ton of flavor to the finished product.
Make the glaze beforehand on the stove top; then brush it on as the waterfowl cooks. Duck breasts, especially small ducks like teal or woodies, only take a few minutes per side to cook, so have the glaze ready to go when you put them on the grill.
6-8 duck or goose breasts, skin on
1 ½ teaspoons salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried rosemary
2 tablespoons butter
6 cloves garlic, finely minced
½ cup honey
2 tablespoons apple cider vinegar
3 tablespoons soy sauce
1 teaspoon red pepper flakes (optional)”
Instructions and full article can be found here.
Photo Credit: Original Author