Duck Breast

December 13, 2023 2 min read

Duck Breast


  • 2 duck breasts
  • salt & pepper, to taste
  • ½ cup red wine, blend or cabernet
  • 2 tbsp butter, unsalted
  • 1 sprig fresh rosemary
  • 2 tbsp orange marmalade
  • 3 large mushroom caps, cremini, stems removed, quartered
  • Optional:
  • 2 sweet potatoes, large
  • 1/3 cup butter, unsalted
  • 1 tsp cinnamon, ground
  • 4 tbs honey, orange blossom or wildflower



  1. Start by patting the duck breasts with paper towels to remove moisture. Score the skin with a sharp knife, making a crosshatch pattern.  Make sure to only slice down enough to just cut into the skin and fat, and not the meat.  Start at one end of each breast, moving across in a diagonal pattern, about ¼ inch space in between each score.  Turn each breast a quarter of a turn and repeat.  Season with a pinch of salt across the skin.  Set aside.
  2. Pour the red wine into a small bowl. Add the orange marmalade and stir well.  Place the butter into the bowl, then set aside.
  3. Prepare the sweet potato mash. Peel the skins off the potatoes.  Cut into 1” cubes.
  4. Fill a medium size saucepan with water, half to ¾ full. Place the pan over medium high heat.  Add the cubed potatoes.  Bring the water to a boil and cook the potatoes until fork tender.
  5. Drain the potatoes and set aside for 5 minutes.
  6. Add the potatoes to a medium size mixing bowl and mash until desired consistency.
  7. Immediately add 1/3 cup butter, honey and cinnamon. Using a spatula, mix thoroughly.  Season with ½ tsp salt, or to taste.  Cover and set aside to keep warm.



  1. Fire up your Schwank Grill. Set your grill grate to position 2.
  2. Slide out your drip pan. Add the red wine mixture, sprig of rosemary, and mushrooms.
  3. Use paper towels to blot each duck breast dry. Place a duck breast, skin side up, one on each bull.  Cook for 4 minutes.  Raise the grill grate to position 3, and cook another 4 minutes.
  4. Flip each breast and cook an additional 3 minutes.
  5. Remove the duck breasts and allow them to rest, skin side up, uncovered for 5-7 minutes.
  6. Carefully remove the drip pan and place on the grill grate. Cook for 90 seconds.  Then remove and set aside on a heat resistant surface.
  7. Once the duck breasts have rested, slice into ½ inch slices.
  8. Plate the sweet potato mash, duck slices and either drizzle the wine sauce over the duck or spoon onto plate along with the mushrooms.


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