Grilled Duck with Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in just 45 minutes. Duck breasts have a rich, luxurious flavor that makes you feel like you're dining out, yet they're surprisingly simple to grill. The garlic and fresh thyme create an aromatic sauce that's absolutely irresistible, and here's a bonus: garlic is packed with allicin, a compound known for its immune boosting properties. Best of all, the ingredients are affordable and probably already in your pantry. Trust me, your family will be seriously impressed.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- 8garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 4 tablespoonsunsalted butter
- 2shallots(finely diced)
- 237 mlwhite wine
- 237 mlchicken stock
- 1 tablespoondijon mustard
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 tablespoonolive oil
- 1 teaspoonhoney
Detail level
Instructions
- 1
Remove duck breasts from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.
Tip: Room temperature meat cooks more evenly and develops better color.
- 2
Heat a cast-iron skillet or grill pan over medium-high heat. Place duck breasts skin-side down and sear for 8-10 minutes until the skin is golden and crispy, rendering most of the fat.
Tip: Don't move the duck while searing to achieve an even golden crust.
- 3
Flip the duck breasts and cook skin-side up for 4-5 minutes until the internal temperature reaches 135°F for medium-rare. Transfer to a cutting board and tent loosely with foil.
Tip: Use a meat thermometer for precise doneness.
- 4
In the same skillet, melt butter over medium heat. Add minced garlic and diced shallots, sautéing for 2 minutes until fragrant and softened.
Tip: Stir frequently to prevent the garlic from burning.
- 5
Deglaze the pan with white wine, scraping up browned bits with a wooden spoon. Simmer for 2 minutes, then add chicken stock and Dijon mustard.
Tip: The browned bits add deep, rich flavor to your sauce.
- 6
Continue simmering the sauce for 3-4 minutes until it reduces by one-third and coats the back of a spoon. Stir in fresh thyme and honey, adjusting seasoning with salt and pepper to taste.
Tip: A touch of honey balances the savory garlic flavors.
- 7
Slice the rested duck breasts diagonally against the grain into 1/4-inch thick slices. Arrange on serving plates and spoon the warm garlic sauce over the top.
Tip: Resting the duck allows juices to redistribute, keeping the meat moist.
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