Prepare marinade: in a big bowl, whisk the marinade ingredients together.
Trim duck breasts of any skin or fat that hangs over the edges.
Score the skin in a diamond pattern with cross hatches at 1/2 inch intervals, but do not cut into the flesh.
Place duck in a large zip-lock plastic bag and pour in the marinade.
Press out the air and seal tightly; turn bag to distribute marinade; place in a bowl and refrigerate for 1-2 hours.
Remove duck from bag and discard marinade.
Grill, skin side down, over Direct Low heat until the internal temperature reaches 160°, 12-15 minutes, turning once.
The juices should be lightly pink; the skin golden brown and crisp.
Let rest for 3-5 minutes; serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	115.61 Kcal (484 kJ)
Calories from fat	22.23 Kcal
		% Daily Value*
Total Fat	2.47g	4%
Cholesterol	41mg	14%
Sodium	553.9mg	23%
Potassium	149.74mg	3%
Total Carbs	14.25g	5%
Sugars	10.9g	44%
Dietary Fiber	0.75g	3%
Protein	8.84g	18%
Vitamin C	25.8mg	43%
Iron	1.3mg	7%
Calcium	16.1mg	2%

Amount Per 100 g
Calories	167.97 Kcal (703 kJ)
Calories from fat	32.3 Kcal
		% Daily Value*
Total Fat	3.59g	4%
Cholesterol	59.56mg	14%
Sodium	804.74mg	23%
Potassium	217.55mg	3%
Total Carbs	20.7g	5%
Sugars	15.84g	44%
Dietary Fiber	1.09g	3%
Protein	12.85g	18%
Vitamin C	37.4mg	43%
Iron	1.9mg	7%
Calcium	23.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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