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Balsamic vinegar grilled duck breasts

  • Preparation : 120 minutes
  • Cooking : 15 minutes
  • Portions : 2
recette de poitrine de canard grillée bbq


  • 2 Brome Lake duck breasts, 200 to 220 g ( 7-8 oz) , skin on
  • 60 ml (1/4 cup) balsamic vinegar
  • 175 ml (3/4 cup) duck or veal stock
  • 60 ml (4 tbsp) honey
  • 15 ml (1 tbsp) freshly grated ginger
  • Salt and ground pepper to taste


  1. Using a sharp knife, cut incisions through the skin in a crosswise pattern every 2 cm (3/4 in), without cutting into the meat.

  2. Mix balsamic vinegar, duck or veal stock, honey and ginger. Pour in a shallow dish and add duck breasts, skin side up. Let marinate for 1 to 2 hours in the refrigerator.

  3. Preheat the BBQ, turning on only one burner on maximum heat. Grill duck breasts over direct heat (burner that is on) skin side down for 1½ minutes, turning over once.

  4. Continue cooking over indirect heat (burner that is off) with cover, skin side down for 8 to 10 minutes. Finish cooking over direct heat uncovered, meat side down for 2 to 4 minutes.

  5. Remove from grill, salt and pepper the breasts and let stand under aluminum foil for 5 minutes before serving.



  • Pour the marinade in a saucepan and let it reduce to half. Be careful with the vinegar fumes; they will burn off during cooking.
  • Cut duck breasts into slices and cover with sauce. Serve with your favourite roasted vegetables.

Duck breast is best served pink. Be careful not to overcook it; marinated meat cooks quicker.

Tips and tricks

For tender duck breasts, do not slice meat too thin when serving. Keep slices thicker or simply leave them whole, as slices lose their juiciness and dry out quickly.

Wine Suggestion

Nero d’Avola – Sicilia
Cerasuolo di Vittoria

Nero d’Avola is a well-known Sicilian varietal found notably in “Sicilia IGT” and “Cerasuolo di Vittoria DOCG” wines. It boasts charming aromas of red fruit, plum, spices, clove, and sometimes smoke. Its fleshiness and unmistakable tannins will provide a nice counterpoint to the pink duck meat. The aromas of grilled meat and balsamic will go hand-in-hand with the subtly smoky/roasted notes of this typically Italian wine!

Hélène Dion Sommelier and Wine Columnist

Servez votre vin à 15°C

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