Field & Stream Online Editors
Field & Stream Online Editors

This is by far my favorite way to prepare duck. My friend Doug Carmine made it for me at a backyard BBQ years ago. I can’t take the credit for it, but I can pass it along to anyone who wants to impress their guests with a simple, melt-in-your-mouth recipe for duck breasts.


For 4 to 6 duck breast halves

1 tablespoon extra virgin olive oil
1 to 2 teaspoons fresh garlic, minced fine
1 tablespoon fresh sage, chopped fine
2 tablespoons fresh Italian flat-leaf parsley, chopped fine
6 ounces teriyaki sauce
1 ounce Jack Daniel’s (or just a splash more for good measure!)
salt and fresh-ground black pepper

Mix all marinade ingredients together in a medium bowl. Add the duck breasts and toss until evenly coated. Put the meat and marinade into a zip-sealed plastic bag. Place in the refrigerator and marinate for 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 for about 2 1/2 to 3 minutes on each side, or until rare to medium rare. Do not overcook! Remove the breasts from the grill and let them rest for a minute. Slice them on the bias and serve.

Note: Dried herbs may be substituted if fresh are not available. But reduce the measures by half.