Servings: 4
4 duck breasts
Olive oil
½ cup
1 lemon, juiced
3-4 juniper berries, minced
Worcestershire sauce
1 tbsp
2 cloves, minced
1 tsp, dried
Bay leaves
1 tsp, ground
Onion powder
1 tsp
Black pepper
1 tsp
1 tsp
1 tsp
Lemon-Herb Duck Breasts
15 m
6 h 15 m
Ready in:
6 h 30 m
  1. Place all ingredients except duck and salt in a small saucepan and simmer for 5-7 minutes. Remove from heat and let it get cool.
  2. Put duck breasts in a resealable plastic bag and pour the cooled mixture over duck. Seal the bag and put into the fridge at least for 6 hours.
  3. While preheating the grill for medium-high heat, remove duck breasts from the plastic bag. Do not throw away the remaining marinade. Season duck with salt and put on the oiled grill grate. Grill for 3 minutes, and then baste with the remaining marinade. Turn upside down and repeat the process. When the temperature of duck reaches 145°  F/65° C, remove from heat. Slice before serving.