Recipe: Grilled Duck Breasts with Red Currant Sauce

Grilled duck breasts; by Stephen Badger

This recipe comes to us from Vicky Mullaney, author of “The Lodge at Black Pearl Cookbook.” Mullaney is a celebrated collaborator with the department’s Becoming An Outdoors-Woman program—eagerly sharing her passion for the sporting life and her field and stream to table sensibilities.

Want more? Be sure to check out the department’s YouTube channel AccessDNR for a companion video to this edition’s recipe and more!

Ingredients
6 to 8 duck breasts, skinned (3 to 4 ducks)
6 to 8 slices applewood smoked bacon

Marinade
¼ cup dark rum
¼ cup soy sauce
¼ cup canola oil
1 teaspoon grated fresh ginger
1 tablespoon brown sugar

Red Currant Sauce
12 ounces red currant jelly
2 tablespoons Dijon mustard
1 teaspoon ground mustard
1 to 2 ounces dry white wine

Instructions: Place duck breast in a plastic freezer bag. Pour marinade over breasts. Remove as much air as possible from the bag and massage to distribute marinade over each breast. Place bag in a bowl or dish and refrigerate for several hours or overnight.

Remove breasts from marinade and wrap each with a bacon slice. Secure with a wooden toothpick. Grill 4 minutes over moderate heat. Turn over and grill 2 to 4 minutes. Do not overcook. The duck is best cooked medium rare (meat thermometer reading of 130°F). Let rest for 5 minutes. Slice across the grain at an angle and serve with red currant sauce.

For the sauce: Combine above ingredients in a small saucepan and cook over low heat. Stir until combined. Serve warm.

Serves 12 to 18.

Appears in Vol. 22, No. 2 of the Maryland Natural Resource magazine, spring 2019.