Duck breast scored and grilled skin-side down until the fat renders and the skin crisps, served with a blood orange and honey glaze. Rich, sharp, and elegant.
smokeandsoil.com/recipes/grilled-duck-breast-with-blood-orange
by L Field
Prep
10 min
Cook
15 min
Total
25 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
Ingredients
Duck breast is mostly about rendering the fat. Score the skin carefully, then start it fat-side down over moderate heat, allowing the fat to melt away slowly and the skin to crisp up evenly before you turn it. This gentle approach ensures the meat beneath stays tender and juicy, a balance that’s easy to miss if you rush the process.
Here, blood orange provides a natural counterpoint. Its bright acidity and subtle bitterness cut through the richness of the duck without overpowering it, while a touch of honey and vinegar in the glaze adds a nuanced sweetness and a slight tang. Fresh thyme lends an earthy aroma that ties the flavours together, making the dish feel grounded and seasonal.
Cooking over direct heat on the BBQ brings a subtle smokiness that complements the fruit and herb notes, elevating the dish beyond the kitchen. Using a thermometer to monitor the internal temperature means you can nail the perfect medium-rare every time. Finally, resting the meat properly lets the juices redistribute, ensuring each bite is tender and clean. This recipe is a reminder that thoughtful fire-cooking, combined with simple, homegrown ingredients, can turn a rich cut like duck breast into something fresh and balanced for everyday BBQ.
Ingredients
Health Notes
Game birds are lean sources of protein with a lower fat content than many farmed poultry options. Duck is slightly richer due to its fat layer, but the meat itself is comparable to chicken in protein content.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
More Like This
A crisp, refreshing slaw made with crunchy apples and a sharp cider vinegar dressing. The perfect no-cook accompaniment to rich, smoky meats.
A classic, simple apple sauce, perfect for accompanying pork dishes.
Simple balsamic and olive oil dressing perfect for grilled pork steaks and charred radicchio.
Never miss a recipe
Prepare the Duck
Score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat. Season both sides generously with sea salt and black pepper.
Make the Blood Orange Glaze
Zest one blood orange and set aside. Juice both oranges into a small saucepan. Add the honey, red wine vinegar and thyme sprig. Simmer over medium heat for 8 to 10 minutes until reduced by half and slightly syrupy. Remove the thyme sprig.
Fire Setup
Set the Weber Master-Touch for direct grilling at medium heat, around 180 to 200°C, using Weber briquettes.
Grill the Duck
Place the duck breasts skin side down on the grill grates. Cook for 8 to 10 minutes without moving, allowing the fat to render and the skin to crisp. Flip and cook flesh side down for 3 to 4 minutes until the internal temperature reaches 54 to 56°C for medium-rare.
Rest the Duck
Remove the duck from the grill and rest on a board for 5 minutes. The temperature will rise to around 58°C during resting.
Slice and Serve
Slice the duck breasts thickly against the grain. Arrange on serving plates, spoon over the blood orange glaze and scatter with the reserved orange zest. Serve immediately.
Slice and Serve
Slice the duck breasts thickly against the grain. Arrange on serving plates, spoon over the blood orange glaze and scatter with the reserved orange zest. Serve immediately.
Health Notes
Game birds are lean sources of protein with a lower fat content than many farmed poultry options. Duck is slightly richer due to its fat layer, but the meat itself is comparable to chicken in protein content.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
cookware
A cast iron skillet is an essential tool for anyone serious about cooking over fire or on any cooker. Its ability to retain and evenly distribute heat transforms ordinary cooking into something exceptional. At Smoke & Soil, where the focus is on clean, whole-food cooking and elevating everyday BBQ, the cast iron skillet fits perfectly. It allows you to achieve a superior sear and caramelisation that simply cannot be matched by other pans. Whether you are smashing burgers, caramelising seasonal vegetables, or finishing off a delicate sauce, the skillet is your go-to workhorse. Using a cast iron skillet encourages a mindful approach to cooking. It demands respect and care, which aligns with our ethos of thoughtful, no-nonsense BBQ. The pan’s natural seasoning builds up over time, creating a non-stick surface that improves with use. This means every meal cooked in it tastes better, and the pan becomes a trusted companion in your kitchen and BBQ setup. It also bridges the gap between indoor and outdoor cooking, turning any cooker into a versatile searing platform. Practically, the skillet is incredibly versatile but requires some attention to detail. Preheating on medium heat for a few minutes is enough to achieve the perfect cooking temperature without warping the pan. Avoid cooking acidic foods for long periods as they can strip the seasoning, but quick deglazes are fine and help build flavour. With proper care, a cast iron skillet will last a lifetime and become a cornerstone of your cooking arsenal.
Temperature Targets
Written by
L Field
