Grilled Duck with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in just over an hour. Duck breasts have this incredible richness that pairs beautifully with sweet roasted butternut squash and nutty sage brown butter. The squash is packed with beta carotene, which is wonderful for your eyes and immune system. What I love most is that there's minimal prep work, so you can spend more time enjoying the meal with loved ones instead of being stuck in the kitchen. The sherry vinegar and honey add just enough brightness and depth to make the whole plate sing.
Ella x
Ingredients
- 4duck breasts(skin scored in crosshatch pattern)
- 1butternut squash(peeled, seeded, and cut into 1/2-inch thick rounds)
- 4 tablespoonsunsalted butter
- 12fresh sage leaves
- 3garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1½ teaspoonskosher salt
- ¾ teaspoonfreshly ground black pepper
- 2 tablespoonssherry vinegar
- 1 tablespoonhoney
- 4thyme sprigs
Detail level
Instructions
- 1
Remove duck breasts from refrigerator 30 minutes before cooking. Pat completely dry with paper towels and season generously on both sides with salt and pepper.
Tip: Bringing duck to room temperature ensures even cooking, and dry skin is essential for achieving crispiness.
- 2
Preheat grill to medium-high heat (around 400°F). Brush butternut squash rounds with olive oil and season with salt and pepper on both sides.
Tip: If using a charcoal grill, create a two-zone fire with direct and indirect heat for better control.
- 3
Place duck breasts skin-side down on the grill over direct heat. Grill for 8-10 minutes without moving, allowing the skin to render and turn golden brown and crispy.
Tip: Resist the urge to move the duck; stillness creates the crispiest skin possible.
- 4
Flip duck breasts and move to indirect heat. Grill for another 6-8 minutes for medium-rare doneness (internal temperature of 135°F). Transfer to a cutting board and let rest for 5 minutes.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness and flavor.
- 5
While duck rests, place butternut squash rounds directly over medium heat flames. Grill for 4-5 minutes per side until tender with light char marks and caramelization.
Tip: Mark the squash perpendicular halfway through cooking for attractive crosshatch grill marks.
- 6
In a small saucepan over medium heat, melt butter and add minced garlic and fresh sage. Cook for 2-3 minutes, swirling occasionally, until butter turns golden brown and releases a nutty aroma.
Tip: Watch carefully during browning—butter can burn quickly, so remove from heat as soon as it smells toasty.
- 7
Stir sherry vinegar and honey into the brown butter sauce. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: The vinegar cuts through the richness of the duck and butter beautifully while the honey adds subtle sweetness.
- 8
Slice duck breasts against the grain into 1/4-inch thick slices. Arrange on a platter with grilled butternut squash rounds, drizzle with sage brown butter sauce, and garnish with fresh thyme.
Tip: Slicing against the grain breaks down muscle fibers and makes the duck more tender to bite through.
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