Grilled Duck with Courgette and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dish I absolutely love making when I want something special but don't have hours in the kitchen. Grilled duck with courgette and herb butter is elegant enough for dinner guests yet comes together in just 45 minutes total. The duck breast is incredibly lean protein that's rich in iron and B vitamins, making it as nutritious as it is delicious. What I really appreciate is how simple this recipe actually is, despite tasting restaurant quality. The herb butter brings everything together beautifully, while the grilled courgettes add a fresh, light element that balances the richness of the duck perfectly.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- 3courgettes(halved lengthwise)
- 100 gunsalted butter(softened)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 2garlic cloves(minced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsolive oil
- 1shallot(thinly sliced)
- 100 mlvegetable stock
Detail level
Instructions
- 1
Prepare the herb butter by mixing softened butter with chopped parsley, thyme, minced garlic, lemon zest, salt, and pepper. Set aside.
Tip: You can make the herb butter up to 2 hours ahead and refrigerate.
- 2
Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.
Tip: Scoring the skin helps it render and become crispy during cooking.
- 3
Heat a cast iron skillet over medium-high heat. Place duck breasts skin-side down and cook for 8-10 minutes until the skin is golden and crispy, rendering most of the fat.
Tip: Do not move the duck around; let it sit undisturbed to achieve maximum crispiness.
- 4
Flip the duck breasts and cook for 4-5 minutes more for medium-rare doneness. Transfer to a warm plate to rest for 5 minutes.
Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.
- 5
In the same skillet with duck fat, add olive oil and sauté the sliced shallots until softened, about 2 minutes. Add courgette halves cut-side down and grill for 4-5 minutes.
Tip: The shallots add a sweet, caramelized flavor that complements the duck beautifully.
- 6
Turn courgettes over and continue cooking for another 3-4 minutes until tender with light charring. Season with salt and pepper.
Tip: Don't overcrowd the pan; work in batches if necessary for even cooking.
- 7
Add vegetable stock to the pan and simmer for 2 minutes, scraping up any flavorful browned bits from the bottom.
Tip: These browned bits contain concentrated flavor and will enhance your sauce.
- 8
Slice duck breasts against the grain and arrange on serving plates with grilled courgettes. Top each duck portion with a generous dollop of herb butter and drizzle with fresh lemon juice. Spoon the pan sauce around the plate.
Tip: Plating while everything is warm ensures the herb butter melts beautifully over the hot duck.
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