Duck, Duck, Grill

03 Nov 2016
POSTED BY Alvin Thomas

Now that the cooler weather has arrived in Oman, it’s time to get the barbecue out and try some different recipes. Mix up the flavours of your barbeque this season by trying different meats.

If you’re ready for something new on the grill, nothing beats duck for a sizzling barbecue experience. Duck is a versatile and delicious alternative to the usual beef, chicken or seafood and it’s just as easy to prepare.

Liven up your grilling game with whole duck or duck breasts, legs or wings paired with your favourite rub or sauce. Try grilling a duck breast as is, get creative and make kebabs or infuse some flavour by marinating the duck. With its tender meat and crispy skin, duck is the perfect addition to cookout menus.

Although poultry is classified as “white” meat, duck is  often considered to be a “red” meat. A properly prepared duck breast will look and feel more like a steak. Here are some easy-to-apply tips for adding the meat to your menu.

Grilling a Duck Breast

When grilling boneless duck breasts, you will achieve better results by starting the cooking process indoors and later moving it outside on to the barbecue.

Make sure the duck breasts are thawed, if frozen, and remove them from the package. Pat each duck breast dry with paper towels then trim the skin to the shape of the meat.

Score the skin into half-centimetre intervals but don’t cut into the breast meat. Rotate the breast and score again, making a criss-cross pattern. Season the duck breast with salt and pepper and your preferred seasoning or marinades.

Render the fat from underneath the breast skin in a frying pan on the stove. Place the breast skin-side down in a non-stick frying pan. Cook for about 10 minutes over a medium-low heat.

Move the breasts to a barbecue, heated to medium. Place the meat side down and grill for five minutes. Turn over and grill for two or three minutes on the skin side. Let the breast rest for five minutes before slicing. The final internal temperature of a properly cooked duck breast should be 75ºC.

If you wish to add sauce while grilling, such as Pineapple Honey Glaze, brush it on the duck breast before it finishes cooking on the grill. Some sugary sauces may burn if cooked on the duck breast for the entire grilling time.

For more information, recipes and cooking videos, visit

* Family Features

Pineapple Honey Glaze


Recipe courtesy of Maple Leaf Farms


  • ½ cup unsweetened pineapple juice
  • ¼ cup honey
  • 1 1/2 tsp jalapeno chillies, seeded and minced
  • 1/2 tsp grated fresh ginger root


  • Combine the pineapple juice and honey. Cook over a medium heat until reduced to syrup (about half a cup).
  • Add the chillies and ginger and simmer for two minutes.
  • Baste the duck during the grilling process. 

Share this

Public Reviews and Comments