Jack Daniel's Grilled Duck Breast
This is my variation of a recipe that was prepared for me by my friend Doug Carmean at a back yard BBQ years ago. Doug prefers using brandy in this marinade, but I couldn't resist giving it a twist with Jack Daniels. This is by far my favorite duck recipe. I can’t take the credit for it, but I can pass it a long to anyone who wants to impress their guests with this tasty, simple recipe.
4 to 6 duck breast halves
Marinade: 1 tbsp. Extra virgin olive oil (of good quality)
1 to 2 tsp. fresh garlic, minced fine
1 tbsp. Fresh sage, chopped fine
(if fresh is not available you may substitute with dried reduce amount by half)
2 tbsp. Fresh Italian flat leaf parsley, chopped fine
6 oz. Teriyaki sauce
1 tbsp. Brown sugar
1 oz. Jack Daniels (or just a splash more for good measure!!)
salt and fresh ground pepper
Mix all marinade ingredients together into a med. Bowl. Add duck breast and toss until evenly coated. Cover and place into refrigerator. Let marinate 2 to 4 hours.
Now, get your charcoal grill ready, (you may use a gas grill, but you just don’t get that same flavor) When the flame has just died out, and the coals are stacked and hot, start placing the duck breasts on the grill. Cook on each side about 2 ½ to 3 minutes on each side, or until rare to medium rare. DO NOT OVER COOK!! Remove the breasts from the grill and let them rest for a minute. Slice on the bias and serve. It will melt in your mouth.
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