Grilled Duck Breast with Orange Sauce
Duck breasts share a similar texture with red meat and are safe to to consume at lower temperatures. The draft system of the Sportsman’s Pro helps dial in the temperature to ensure your duck is crispy on the outside and moist on the inside. This cooking process is simple, but the results are sure to impress. Top the duck with our tangy orange sauce and serve alongside roasted potatoes.
Prep Time4 hours
Cook Time30-35 minutes
Cook it With Our
- 4 boneless duck breasts, skin on
- ½ cup orange juice
- 2 teaspoons white vinegar
- 1 tablespoon rosemary, chopped
- 1 clove garlic, crushed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon brown sugar
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup orange juice
- 2 tablespoons brown sugar
- 1 teaspoon ginger
- 1 teaspoon white vinegar
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 2 oranges, cut in half, garnish
- Using a sharp knife, make diagonal cuts along the skin of the duck, but be careful not to cut into the breast itself. Rotate the breast and score the skin another time. This will make a diamond-shaped pattern on the duck skin.
- In a resealable bag or large bowl, combine orange juice, white wine vinegar, rosemary, garlic, salt, pepper, and brown sugar. Add duck breasts, seal the bag or bowl, then refrigerate for 3-4 hours, up to overnight.
- Light charcoal in a half-full chimney starter, and heat until the edges are gray (about 10 minutes).
- Add charcoal to grill, place cooking grate on top, and preheat for 5-7 minutes with the draft door closed.
- While the grill is preheating, place a melting pot on the grate and add butter. Once melted, add garlic and simmer for 2-3 minutes.
- Add remaining sauce ingredients, except the cornstarch, and stir until incorporated. Continue stirring frequently until the sauce has reduced by ¼ cup. Stir in the cornstarch, then remove from heat—the sauce should thicken slightly.
- Remove duck from the marinade and pat dry. Oil the grill grate, add the duck breasts skin-side down, and cook for 5-7 minutes. Watch for flareups—duck skin is very high in fat. Move the breasts around the grill to avoid direct contact with flames.
- Flip the breasts and continue to cook until the duck is cooked to your desired temperature is reached, about 10–15 minutes.
- After the first flip, place oranges on the grill cut-side down. Grill until nicely charred, about 5 minutes.
- Remove duck from the grill and cover with foil. Allow the duck to rest for 5 minutes before slicing.
- Slice the duck and drizzle with sauce. Serve with grilled oranges.