Go Back
–+ servings
Foreman grill duck breast and confit legs

Grilled Duck Breast on a Foreman Grill Recipe

Find out how to cook delicious moist duck with golden crispy skin on a Foreman Grill. You can pick between Grilled Duck Breast and Confit Duck Legs recipes or try them both.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Main Course
Cuisine American
Servings 2
Calories 279 kcal

Ingredients
  

  • 1 whole Muscovy duck breast approximately 3/4 to 1 pound
  • salt and pepper to taste
  • extra virgin olive oil EVOO

Instructions
 

  • Set up a cooking area that is well ventilated, such as placing your contact grill on the (cold) stovetop just beneath the exhaust vent hood. Turn on the fan to high. If that isn’t convenient, try grilling on a deck, terrace, or near an open kitchen window. Put your tray in place with paper towels under it to catch any overflow. Plug in the GF grill and heat it to high.
  • While the grill is heating up, score the fat of the duck breast about every 3/4 inch in two directions with a very sharp knife. Basically, you are making a diamond pattern. Cut through the fat but not through the flesh.
  • Season both sides with a slight coating of salt and pepper. The salt helps to render the fat. Brush the flesh side with olive oil.
  • Place the breast, fat side up, on the grill and close the top.
  • Grill for approximately 7 minutes until the internal temperature reads 135°F to 140°F and the fat is seared and slightly crispy.
  • Remove the duck breast to a clean cutting board and allow it to rest for 5 to 10 minutes before slicing. This step is very important because duck meat is so lean.
  • Save the collected drippings in a glass jar to use for oiling your grill with other recipes. It will keep in the fridge for a long time.
  • Clean the hot grill while the duck is resting.
  • Prepare your plates with sides. Slice the duck thinly and serve immediately. The duck should be pink and juicy in the middle.

Notes

  • This recipe is very quick, so make your sides in advance. I recommend Muscovy duck because the meat is lean and lends itself nicely to cooking on the GF contact grill.
  • I am a fan of serving duck breast with a slightly sweet salad of red beets, cucumbers, and avocado. It is also delicious with some garlicky wilted greens, such as escarole or spinach.
  • You can double the recipe to serve more people. If you do that, be sure to cook the breasts one at a time and empty the drip tray before cooking the second breast.

Nutrition

Calories: 279kcalProtein: 45gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 175mgSodium: 129mgPotassium: 608mgVitamin A: 120IUVitamin C: 14mgCalcium: 7mgIron: 10mg
Tried this recipe?Let us know how it was!