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Grilled Duck on Brioche

Grilled duck_FeatureImage

By Mackenzie

Duck Breast

This one may seem complicated but really it’s not too bad. The trickiest part is correctly cutting up the duck breast, you might want to take my suggestion and buy an extra “just in case”.

Take your duck breast (8 oz) turn over, fat side down, trim off any silvery stuff, turn back over, fat side up. Use a sharp knife, yes the one you bought last summer and have looked after all through the winter, and slice into four (widthwise not lengthwise). I’m no genius, but this should give you four 2-oz medallions. If not, stop what you are doing and start over with a new duck breast. Something is wrong. (I hope you bought extra.)

Okay so you got your duck cut up, the hard part is over.

Brush with herb oil, you remember herb oil right? Sprinkle with salt (yes Kosher, or hand harvested sea salt) and pepper. Heat barbecue to 450 F. Grill one minute per side, lid open. Let rest on clean, warm, board.

Egg dipped brioche

On your side burner.

Heat up a pan. Cut four slices of brioche bread* (egg bread). Dip in egg and milk beaten with some herb oil and salt and pepper. Add 2 tbsp of XVO or butter, or bacon fat, or duck fat to the pan. Fry your bread until golden and crisp on the outside.

*Bake or buy a loaf roughly the same diameter as the duck breast, or cut/slice in halves or quarters.

Blueberry compote

(You should make this first!)

On side burner, heat saucepot or pan.


1 pint fresh blueberries

¼ cup water

½ cup white sugar

Grate in fresh nutmeg and cinnamon to taste. Bring to a boil. Reduce to a simmer. Cook until thicken into a sauce-like consistency (saucy like syrup, not like your teenage daughter!).

Plate it!

In this order, plate your appetizer.



Duck (on toast)

Blueberry compote

Wow, tell your friends it was completely your idea to do this, I did; they’ll think you’re a culinary genius. Trust me.

Bon Appetit


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