Duck Dish Courtesy of Lisa Gang of Gang Family Cellars

Duck Dish Courtesy of Lisa Gang of Gang Family Cellars

Pairs with 2022 Theopolis Vineyards Cortada Alta Vineyard, Santa Lucia Highlands Pinot Noir

Grilled Duck with Citrus Herb Glaze

Servings: 2-4
Marinating Time: 1-2 hours (optional but recommended)
Cook Time: 15-20 minutes

Ingredients

  • 2 boneless duck breasts (skin on)

·       2 duck legs (skin on)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp dried thyme

For the Citrus Herb Glaze:

  • 2 tbsp orange juice (or lemon juice)

  • 1 tbsp honey (or maple syrup)

  • 1 tbsp balsamic vinegar

  • 1 tbsp soy sauce

  • 1 tsp Dijon mustard

  • 1 tsp fresh rosemary or thyme, chopped

  • 1 clove garlic, minced

  • ½ tsp red pepper flakes (optional, for heat)

Instructions

  1. Prepare the Duck

    • Pat the duck dry with paper towels.

    • Score the skin in a crosshatch pattern (be careful not to cut into the meat).

    • Rub the duck with salt, pepper, smoked paprika, garlic powder, and thyme.

  2. Marinate (Optional for Extra Flavor)

    • Mix all glaze ingredients in a bowl.

    • Place the duck in a dish or bag and coat with half of the glaze.

    • Let marinate for 1-2 hours in the fridge.

  3. Preheat the Grill

    • Set up the grill for medium-high heat (375-400°F).

    • If using charcoal, bank the coals to one side for indirect heat.

  4. Grill the Duck

    • Place the duck skin-side down over direct heat.

    • Cook for 5-7 minutes until the skin is crispy and golden.

    • Flip and cook for another 4-6 minutes for medium-rare (130-135°F) or longer for more doneness.

  5. Glaze & Rest

    • Brush with the remaining glaze in the last 2 minutes of cooking.

    • Remove from the grill and let rest for 5-10 minutes before slicing.

  6. Serve & Enjoy

    • Slice thinly and serve with roasted vegetables, wild rice, or a citrus salad.

main courses & sidesSharie Lawless