This elegant dish transforms simple duck breasts into a restaurant-quality meal using a charcoal grill or high-heat broiler. The duck skin renders down to become incredibly crisp and golden, while the meat remains juicy and tender. A quick pan sauce made from beef bouillon, sherry, brandy, and sweet red currant jelly adds a sophisticated layer of flavor, balancing the richness of the meat with bright acidity and herbal notes from marjoram and oregano. Topped with crisp bacon for added salt and crunch, this recipe is perfect for date nights or special weekend dinners. It requires minimal ingredients but delivers maximum impact, showcasing the natural depth of duck with a classic French-inspired accompaniment.
Charcoal-Broiled Duck Breasts
Description
This elegant dish transforms simple duck breasts into a restaurant-quality meal using a charcoal grill or high-heat broiler. The duck skin renders down to become incredibly crisp and golden, while the meat remains juicy and tender. A quick pan sauce made from beef bouillon, sherry, brandy, and sweet red currant jelly adds a sophisticated layer of flavor, balancing the richness of the meat with bright acidity and herbal notes from marjoram and oregano. Topped with crisp bacon for added salt and crunch, this recipe is perfect for date nights or special weekend dinners. It requires minimal ingredients but delivers maximum impact, showcasing the natural depth of duck with a classic French-inspired accompaniment.Ingredients
Directions
-
Preheat your charcoal grill to medium-high heat or set your oven broiler to high, positioning the rack about 4-6 inches from the heat source.
-
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat, to help render the fat.
-
Season both sides of the duck breasts generously with salt and pepper.
-
Place the duck breasts skin-side down on the grill or a broiler-safe pan.
-
Cook the duck skin-side down for about 8-10 minutes, allowing the fat to render and the skin to become crisp and golden brown.
-
Flip the duck breasts and cook for an additional 2-4 minutes for medium-rare, or until desired doneness is reached.
-
Remove the duck from the heat and let it rest on a cutting board for 5 minutes to redistribute juices.
-
While the duck rests, cook the bacon slices in a small skillet over medium heat until crisp.
-
Remove bacon, drain on paper towels, and crumble into small pieces.
-
In the same skillet, combine water, beef bouillon cubes, red currant jelly, dry mustard, sherry, brandy, marjoram, and oregano.
-
Bring the sauce to a boil, then reduce heat and simmer for 3-5 minutes until slightly thickened.
-
Slice the rested duck breasts diagonally into thick slices.
-
Arrange the sliced duck on plates, spoon the warm sauce over the top, and garnish with the crumbled bacon.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 850.3kcal
- % Daily Value *
- Total Fat 53.1g82%
- Saturated Fat 18.0g90%
- Cholesterol 170.0mg57%
- Sodium 1832.6mg77%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.1g1%
- Sugars 3.1g
- Protein 81.1g163%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
