Duck Breasts With Balsamic Vinegar

Total Time
Prep 30 mins
Cook 14 mins

From Weber’s Big Book of Grilling

Ingredients Nutrition


  1. Make the baste: in a small saute pan, combine the balsamic vinegar and honey; bring to a boil; cook over high heat until reduced to 1/3 cup; set aside.
  2. Trim excess fat from duck breasts; if the skin is very fatty, trim it to a thickness of ¼ inch; score the skin in a diamond pattern.
  3. Make the seasoning: in a small bowl, combine the seasoning ingredients.
  4. Sprinkle the breasts with the seasoning, the brush all over with the baste.
  5. Grill, skin side down, over direct low heat until the internal temperature reaches 160°, 12-14 minutes, basting and turning once halfway through grilling time.
  6. The juices should be slightly pink, the skin golden brown and crisp.
  7. Remove from the grill and allow to rest for 3-4 minutes.
  8. Slice thinly on the bias and serve warm.


Most Helpful

Was a bit doubtful about this while cooking, as the vinegar was quite overpowering, but it tasted delicious!

rosullivan9 August 22, 2007

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