Lemon-Herb Duck Breasts|Print

Servings: 4

4 duck breasts

Olive oil

½ cup

1 lemon, juiced

3-4 juniper berries, minced

Worcestershire sauce

1 tbsp

Garlic

2 cloves, minced

Thyme

1 tsp, dried

Bay leaves

1 tsp, ground

Onion powder

1 tsp

Black pepper

1 tsp

Paprika

1 tsp

Salt

1 tsp

Lemon-Herb Duck Breasts

Prep:

15 m

Cook:

6 h 15 m

Ready in:

6 h 30 m

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.
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.
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.