Wild Cuisine: How to make Moroccan grilled duck

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than duck.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a higher smoke point.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg provides a similar warm flavor profile.

Use a Joe Carter tool to tenderize the duck breast by pushing it into the meat.

Score the duck breast on both sides with a sharp knife.

Rub Moroccan spice mixture, including cinnamon, cumin, coriander, and black pepper, generously on both sides of the duck.

Let the duck marinate in the fridge for 4 hours.

Tie the duck breast with string to hold its shape while cooking.

Preheat the barbecue to 550 degrees Fahrenheit, with one side completely off and three burners on.

Place the duck on the grill, fat side down, and cook until caramelized.

Flip the duck and move it to the top rack, cooking until it reaches an internal temperature of 130 degrees Fahrenheit.

Let the duck rest for 15 minutes before slicing.

Serve the duck with apple and pear chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary