Recipe By Spencer & Serena
Published Mar 21st
Prep 15m Cook 10m Additional 30m Ready In 55m
Servings 4 servings Calories 297.4

A simple way to treat SMALL duck – and it’s a HUGE hit! It’s like having steak. Use the breasts, save the rest of the bird for a stew or stock.

Recipe Ingredients

  • ¼ cup Worcestershire sauce
  • 2 tablespoons olive oil
  • ½ teaspoon hot sauce
  • 2 tablespoons minced garlic
  • ¼ teaspoon black pepper
  • 8 skinned, boned duck breast halves

Cooking Directions

  1. 1 Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
  2. 2 Preheat a grill for medium-high heat.
  3. 3 Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

Nutrition Facts

  • Calories 297.4
  • Carbohydrate 4.8 g
  • Cholesterol 222.5 mg
  • Fat 10.7 g
  • Fiber 0.1 g
  • Protein 43.2 g
  • Saturated Fat 1.8 g
  • Sodium 346.3 mg
  • Sugar 1.8 g


  1. Best goose marinade I've ever tried. My wife and kids will now enjoy my ducks with me during duck season. Makes mallard and pintails even better and will make divers and even coots delicious to eat. A must tried for all duck hunters!
  2. Absolutely fantastic! We only had time to marinade for about 25 minutes. I cut our bacon slices in half wrapped each half breast with the bacon. We shot one Goldeneye (crappy bird) and one hen wood duck (very tasty bird). I wrapped the Goldeneye with jalepeno slices along with bacon. I wrapped the Wood Duck - Read more ...
  3. The best tip I can give when cooking any duck breasts is do NOT overcook. Cooking on grill is best. Breast should be medium to medium rare. Allow meat to rest 10 mins before cutting. If you overcook- it will give a more wild taste. We eat a variety of game meat all the time. - Read more ...
  4. I cook on a grill as hot as I can get it (500+) for a very short time dpending on the size of the duck breast. there is no substitute for a meat thermometer when you cook game birds. The grilled duck breast should be cooked to 130 degrees F and then removed from the - Read more ...
  5. Awesome recipe! Like other readers, we put the duck in a bath of ice water & salt and that definitely made the duck not gamey at all. This recipe was so great we made it two nights in a row. Thanks for sharing. :)
  6. Amazing!! My husband and I hated duck before this recipe. My daughter (8yr.) loved it as well. We were all fighting over it at the dinner table. I did soak it in ice salt water for an hour, so I don't know if that helped with eliminating the game taste. Thanks!
  7. Excellent recipe. A tip for those who want to eliminate the "wild game" taste as much as possible is to soak the duck breasts in salted ice water for about an hour before using. I suggest about a Tablespoon of salt per quart. Make sure to use ice water as it will draw out blood. - Read more ...
  8. Easy to make and the kids loved it!!!!!Let the meat rest from the grill for a few minutes. Slice it up and serve over a pasta or rice. We will try this again.
  9. This was the first time for duck breast for us, so we thought we'd try an easy marinade. The flavor of the marinade was fine, but our meat still had a little "wild" flavor. Next time, we will soak it a little in brine before we marinate. We also grilled this for about 10-12 minutes - Read more ...
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