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Author Notes: Duck breast is often served with sauce, which can overpower the Duck so I was looking for a slight hint of citrus to accompany my Duck but something that wouldn’t steal the show. I often stuff my chicken skin with an herb mixture so I thought why not try citrus in my Duck breast. This is one of my house specialties and everyone loves it. Duck with citrus zest is a perfect compliment to any palate. The citrus adds fragrance and when paired with the grill favor and slightly undercooked the dish is delicate, tender and packed with flavor when it arrives at the table. —UBGardenCook
tablespoons Fresh thyme or Lebanese Thyme
- Zest 2 lemons and 1 orange. Chop thyme finely and mix all ingredients together.
- Make 2 slits on each side of the breast between the skin and meat. Place your hand firmly over the skin and cut into the edge of breast. Try not to cut into the meat.
- Stuff zest and thyme mixture into the slits of the breast using half of the mixture. Insert your finger in the slit and move the mixture around covering as much area as possible. Use the remaining mixture to coat the entire breast and add pepper to taste. Refrigerate overnight or longer, not recommended to refrigerate more than 3 days.
- Remove meat from refrigerator and allow to sit until it has reached room temperature. Grill meat slightly undercooked about 5 minutes depending on the size of the breast. Do not grill directly over hot coals or the duck fat will start a fire, grill slightly to the side of the hot fire. When done allow to rest for 5-10 minutes depending on how you like your meat done.
- To serve cut into thin slices and serve with small oranges slices. Salt as desired.