Boneless Breast Of Mallard Duck – a delicious recipe with soy sauce, white wine vinegar, honey, garlic, powdered ginger, tarragon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine soy sauce, vinegar, honey, garlic, ginger, and tarragon for marinade and immerse duck breasts. Marinate 24 hours in the refrigerator.
2
Prepare charcoal grill for indirect heat: Light 50 to 60 briquettes and let burn until covered with ash, 20 to 30 minutes, and very hot (you can hold your hand 1 to 2 inches above grill level only 1 to 2 seconds). Push equal portions of the coals to the sides and set a drip pan filled 1/2 in. up sides with water in the cleared area. Grill duck skin side down over cleared area (close lid and keep vent holes open), basting with marinade, 6 minutes on each side. Move breasts over direct heat and cook, skin side down, until skin is well browned and crisp and meat is medium-rare (cut to check), 5 to 10 minutes. A small spray bottle filled with water is handy for taming any flames.
3
Place duck skin side up on an ovenproof platter and cover meat generously with marmalade. Broil in oven until marmalade bubbles and thickens. Garnish with parsley and serve.
4
Note: Nutritional analysis is per serving.
116
kcal
Calories
27
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup soy sauce, 1/2 cup white wine vinegar, 1/2 cup honey, 2 cloves garlic, crushed, and more.
Yes, Boneless Breast Of Mallard Duck falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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