Grilled Duck Marinade
Duck breasts are dark meat because the muscles must store energy which can sustain long distance flight. Chickens don't fly, but walk, therefore their legs are dark meat. Duck breasts also are devoid of interspersed fat. This makes them tough if you overcook and dry them out. Done properly, they are tender and delicious.
If duck breast is the main course, plan for at least two per person. Clean carefully to remove any feathers and shot. Soak in cold salty water for ½ an hour if the breasts show any sign of shot passing through.
I rarely marinate game fowl. But if you choose to, don't overdo it.
½ cup oil
juice of 1 lemon
1 Tbls. Worcestershire sauce
3 juniper berries, crushed
1 tsp. ground bay
1 tsp. ground thyme
1/2 tsp. garlic
1/2 tsp. onion powder
1/2 tsp. black pepper.
Simmer for 5 minutes, then allow to cool before pouring into a plastic storage bag and dropping in the duck breasts. Refrigerate for up to 12 hours.
Otherwise, use the above mixture for basting the duck breasts before placing on a medium grill - about 300 degrees with a gentle smoke. Baste and turn about every 15 minutes, making certain that none of the breasts are overcooking on a side. Continue until breasts reach and internal temperature of 145 degrees – yes, the duck breasts should be served about medium rare.