This recipe takes grilling to new heights. It’s way beyond the purview of just plain franks, burgers, and chicken. This would be the epitome of grilling. No less than duck breast. Yes, it’s a mite on the expensive side. Again, these ain’t beef burgers. But the taste will be rich and magical. Served with grilled potatoes and zucchini, as we did it,  will render that special meal, even if it is on the grill. If desired, you can have it with a salad, or whatever side dish you want. So, be adventurous today. Take grilling one step further into nirvana (and I don’t mean the rock band).

The only suggestion I have when grilling duck breasts, is to sliced them lengthwise. A duck breast, say 1½ pound, is a thick slab of meat. Slicing it into a thinner piece will facilitate better grilling and quicker preparation.



2 duck breasts
½ cup water
2 tablespoons maple syrup
1 tablespoons kosher or Himalayan salt
1 bay leaf
4 whole black peppercorns
Couple of slices of white ore red onion


  1. Rinse duck breasts under cold running water and pat dry with paper towels. Slice duck breasts in half lengthwise and set aside.
  2.  Mix all remaining ingredients in a small saucepan. This is the brine for the duck breasts. Bring the brine to a light simmer. Turn heat off, and mix to allow salt to dissolve. When it cools, add duck breasts, cover and let sit in  the fridge for up to 24 hours. The longer the breasts sit in the brine, the better the flavor.
  3.  Remove breasts and rinse well with fresh water. Dry thoroughly. Cook on medium-heat grill until medium rare or to degree of doneness desired. Remove from grill and let sit for at least 10 minutes before serving.
    Yield: 4 servings.