Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Categories: 4th of July, Cooking With Beer, Cowboy Cooking, Dinner, Duck, Grilling Time, Kid Friendly, Main Courses, Summer Fun, The Lazy Way To Cook, Victoria's Dry Rub, Week Nights, Weekend Fun
Yields or Serves:
Tags: 4th of July, Beer, Camille Glavin, Cooking With Beer, Cowboy Cooking, Dinner, Duck Breasts, Grill Pan, Grilling, July 4th, Kid Friendly, Main Courses, Marinating, Meat Rub, Olive Oil, Oven Broiler, Overnight, Summer Fun, The Lazy Way To Cook, Victoria's Dry Rub, Week Nights, Weekend Fun, Ziplock Bag
I don’t often eat duck because quite frankly I forget about it. While I was at the market last weekend I ran across duck breasts and decided to throw them in my cart not knowing what I was going to do with them of course. Here is what I came up with.
8 Duck Breasts (2 per Person)
1 Bottle Beer
1/4 Cup Meat Rub
8 Tablespoons Olive Oil
Most of you know that I’m really into marinating things in the ziplock bags. For these duck breasts you really need to marinate them overnight in the beer. Place the duck breasts into the ziplock bag and pour the beer in. Zip up the bag and give it a gentle shake to evenly distribute the beer. Place the filled bag onto a plate in case there is any drip and put into the fridge overnight. Remove from the fridge when you are getting ready to grill. Remove the duck from the beer and throw the beer away. Place the duck onto a large plate and drizzle both sides with the olive oil. Then rub your favorite meat rub onto both sides of the duck breasts. I used Victoria’s Dry Rub which was fabulous. After preparing the duck breasts let them rest on the counter while you prepare the grill. Get the grill to a medium-high heat. Place the prepared duck breasts onto the grill and close the lid. Cook for 6 to 8 minutes per side depending on how rare you like them. Remove from the grill when done and place onto a serving platter. Let rest for 10 minutes. Slice or serve whole. Serves 4
Note: If you don’t have a grill or can’t barbeque remember that whatever you can do on a grill you can do under an oven broiler or in a grill pan on top of a burner.