Grilled duck breast in Mediterranean herb marinade

This dish uses the grill not as a heat source, but as a resonating chamber. The duck breast is prepared slowly, gently rendered, and cooked over indirect heat. Smoke, fat, and time come into perfect harmony.

Poultry Category
20 MIN Prep time
25 MIN Cook time
4 people Servings
Grilled duck breast in Mediterranean herb marinade

Preparation

Prepare the marinade
Finely chop the garlic. Finely chop the rosemary and thyme. Mix with olive oil, lemon juice, and black pepper.

Marinate
Lightly score the duck breasts on the meat side. Rub with the marinade, cover, and marinate in the refrigerator for at least 4 hours, ideally 12–18 hours.

Preparation
Remove the duck breasts from the marinade and pat dry thoroughly. Score the skin in a diamond pattern, being careful not to cut into the meat. Lightly salt only the meat side just before grilling.

Prepare the grill
Prepare the grill for two zones: – direct heat: 180–200 °C grill temperature – indirect heat: 140–160 °C

slowly release skin
Grill the duck breasts skin-side down over direct heat. Do not move. Render the skin slowly for 8–10 minutes until golden brown and crispy. Check for any flare-ups of fat.

Cooking over indirect heat
Turn the duck breasts over and place them in the indirect heat zone. Cook gently with the lid closed for 8–12 minutes, until an internal temperature of 56–58 °C is reached.

Let it rest
Remove the duck breasts from the grill and loosely wrap them in aluminum foil. Let them rest for 8–10 minutes. The target internal temperature is 58–60 °C after resting.

Serve
Slice the duck breast. Only now season it: – fine salt (sparingly) – optionally freshly ground black pepper – optionally a few drops of olive oil or a fine squeeze of lemon juice

Why this wine?

Our Caprice from LaSuite aux Conseillans is the wine for grilled duck breast: its crystalline acidity brings the freshness that the fat of the duck needs and keeps the herbs of the marinade bright. The Alvarinho spends a long time on its fine lees in wood, which gives it enough depth for the roasted flavours of the skin.
Good to know

Tips & insights

  • Score the skin side of the duck breast in a diamond pattern without cutting into the meat so the fat can render.
  • Let the meat marinate in the herb marinade for at least two hours, but pat it dry well before grilling so the oil does not drip into the embers.
  • Grill skin side first over medium heat until the skin is crisp, then turn and finish cooking.
  • Let it rest for a few minutes after grilling so the juices settle back into the meat.
  • For a milder note, replace part of the rosemary with marjoram or oregano.

Frequently Asked Questions

Which wine goes with grilled duck breast?

Grilled duck breast calls for a white wine with plenty of acidity and some depth. We drink our Caprice from LaSuite aux Conseillans with it, a wood-aged Alvarinho from the Bordeaux region. Its acidity cuts through the fat of the duck and keeps the herbs of the marinade fresh.

How do I keep the duck breast pink inside?

Grill for a long time on the skin side first over medium heat, then only briefly on the meat side. A core temperature of about 56 to 58 degrees gives a pink centre. Afterwards let the meat rest before slicing it against the grain.

How long should the marinade work?

Two to four hours in the fridge are enough for the oil, lemon and herbs to permeate the meat. Pat the breast dry well before grilling, otherwise the oil drips into the embers and causes unwanted flare-ups and bitter scorch marks.

Which side dish goes with the duck breast?

Grilled Mediterranean vegetables such as courgette and pepper, or a herb potato gratin, round out the plate nicely. Both take up the southern seasoning of the marinade and keep the dish juicy at the same time, without overpowering the robust note of the duck.

The wine to pair

See all wines for this category

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