Grilled Duck Breasts with Red Currant Sauce


Grilled Duck Breasts
with Red Currant Sauce



6 to 8 duck breasts, skinned (3 to 4 ducks)

6 to 8 slices applewood smoked bacon


¼ cup dark rum

¼ cup soy sauce

¼ cup canola oil

1 teaspoon grated fresh ginger

1 tablespoon brown sugar

Red Currant Sauce:

12 ounces red currant jelly

2 tablespoons Dijon mustard

1 teaspoon ground mustard

1 to 2 ounces dry white wine


Place duck breasts in a Ziplock freezer bag. Pour marinade over breasts. Remove as much air as possible from the bag and massage to distribute marinade over each breast. Place bag in a bowl or dish and refrigerate for several hours or overnight. 

Remove breasts from marinade and wrap each with a bacon slice. Secure with a wooden toothpick. Grill 4 minutes over moderate heat. Turn over and grill 2 to 4 minutes. Do not over cook. The duck is best cooked medium rare (meat thermometer reading of 130 degrees F). Let rest for 5 minutes. Slice across the grain at an angle and serve with Red Currant Sauce.

For the Sauce: 

Combine above ingredients in a small saucepan and cook over low heat. Stir until combined. Serve warm.