Grilled Fruity Duck Breasts

Grilled Fruity Duck Breasts
  • 4 servings
  • 0:10 Preparation
  • 0:12 Cooking
  • 24:22 Total Time


Add all
  • 2

    duck breast, trimmed of most fat

  • 1/2 cup
    (125 mL)

    Irresistibles orange juice

  • 6

    plums, pitted and crushed with a fork

  • 5

    whole cloves

  • 1/4 cup
    (60 mL)

    red wine

  • salt and fresh ground black pepper


Put duck breasts in a shallow dish.

Add orange juice, crushed plums, cloves and red wine.

Marinate in the refrigerator for 24 hours.

Preheat one side of barbecue to high. Lightly oil grill.

Remove duck breasts from marinade, pat dry and season. Lay skin-side down on side of barbecue that is off but hot.

Grill 2 minutes per side to melt some of the fat.

Move to side that is on and grill 4 min. per side for medium doneness.

Remove to a plate, cover with foil and let rest 5 min.

Slice thinly, season and serve.

Source: Chef Caroline McCann

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007