Mediterranean Herb-Rubbed Grilled Duck Breast

A sophisticated Mediterranean-inspired take on duck, utilizing a dry-rub of dried oregano, lemon zest, and garlic to cut through the richness of the meat. Finished with a quick balsamic-honey glaze for a balanced, savory-sweet profile.

Prep: 20 min · Cook: 15 min · Yield: 2 · Method: Grill

Ingredients

• 2 pieces duck breast, bone-in, skin-on
• 1 tbsp dried oregano
• 1 piece lemon
• 2 cloves garlic
• 1 tsp kosher salt
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Cooking instructions

1. Score the duck skin in a crosshatch pattern without cutting into the meat. Mince the garlic and grate the lemon zest. Combine the oregano, lemon zest, minced garlic, and salt in a small bowl. Rub this mixture over the flesh side of the duck, pressing firmly.
2. Place the duck breasts skin-side down on a cold grill grate. Light the grill to medium-low heat. Cook slowly to render the fat, about 8 to 10 minutes, until the skin is crisp and golden-brown. (about 10 min) — 300°F
3. Mix the balsamic vinegar and honey in a small bowl. Flip the duck breasts, brush the skin with the glaze, and continue grilling until the thickest part reaches 165°F (74°C) on an instant-read thermometer. (about 5 min) — 350°F
4. Remove the duck from the grill and let it rest on a cutting board for 5 to 10 minutes before slicing to ensure the juices redistribute. (about 10 min)