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Grilled Duck Breast with Strawberry BBQ Glaze #GrillOutWeek

It's #GrillOutWeek and we are featuring some delicious duck sent to us by Maple Leaf Farms.  This duck is so good. I am not a duck fan, but this was wonderful. Juicy, crisp skin, and great flavor.  This duck was seared on the grill and served medium rare, just like the first duck steak in 1959. This is definitely good enough for a fancy meal, but easy enough to do during the busy work week.

My husband likes to score the fat a little to keep the duck from curling when cooking.  He uses a temperature probe to 135 degrees.  Yes, that is lower than most poultry, and that is because duck isn't often a carrier of salmonella, this is an appropriate temperature for duck breast.  Leg and thigh portions are best at 165.

Yield: 4

Grilled Duck Breast with Strawberry Glaze

prep time: cook time: total time:


2 Maple Leaf Farm duck breasts
2 c pineapple juice
1 pt. strawberries, hulled and quartered
1/2 cup sugar
1 t dry mustard
1 T sweet paprika
1/2 t cinnamon
1/2 t 5 Spice
salt and pepper


Stir together the dry mustard, paprika, salt, pepper, cinnamon, and 5 Spice.  Take the duck breast and rub the spices on the skin side.  On the opposite side, drizzle some olive oil and season with salt and pepper.  Let rest.  Heat the grill to high.

While grill is heating, put the pineapple juice, sugar, BBQ sauce and strawberries together in a pot. Heat to boiling.  Reduce heat to medium.  Reduce to half, stirring occasionally.

Grill the breasts, rub side down, about 4 minutes, turn, and cook to medium.  Brush with the glaze often.  Remove breasts from grill and check for doneness.  Let rest for approximately 4 minutes.  Serve with remaining strawberry sauce.
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  1. The recipe indicates “1/2 sugar”. Can you let me know the correct measurement, i.e. tbsp, cup, etc. Thanks.

  2. Can you tell me the correct measure for the sugar? The recipe reads “1/2 sugar”. Thanks.

    1. 1/2 cup. Thanks for bri going that to my attention!


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