Duck breasts are grilled fast, and their full-flavored meat is a great match for Hank’s Signature Seasoning. We’re grilling some endives also, they lend themselves well to open fire cooking.

Serves: 4

Ingredients

ImperialMetric
2 duck breasts, roughly 12-13 oz each
Hank’s Signature Seasoning
4 endives
4 tbsp olive oil
flaked sea salt
unsweetened lingon berries
2 duck breasts, roughly 350 grams each
Hank’s Signature Seasoning
4 endives
4 tbsp olive oil
flaked sea salt
unsweetened lingon berries

Instructions

The duck breasts don’t need prepping, just pat them dry with a paper towel. Apply an even layer of rub on both sides, and leave them on a plate in the fridge overnight.

Duck Breasts with Rub applied

Duck Breasts with Rub applied

When grilling duck the same rules apply as for other poultry. We grill at a higher temperature to get crispier skin.

Fire up your grill, prepare it for indirect grilling. Have it running at 320° – 340° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the meat on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers.

The duck breasts are done when their internal temp is 140-144° F (60-62° C). Do NOT let them go higher than that. If you do, they turn chewy. Use a good digital thermometer to check.
Remove them and let them rest for 5 minutes before serving. When serving, cut thin slices across for a nice presentation.

While the duck breasts are resting, cut the endives in halves lengthwise. Apply a liberal amount of olive oil and grill them over high direct heat for 1 minute per side.

Sliced endives

Sliced endives

Move from grill to plate immediately and sprinkle with flaked sea salt. Add a table spoon of lingon berries and enjoy.