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Citrus-Marinated Duck Breasts

Prep Time:20-30 Minutes
Cook Time:15 Minutes

Nutritional Information

A different take on the classic duck a l’orange.


  • 1 bunch scallions, thinly sliced
  • 1/4 cup scallions, for garnish
  • 1/2 bunch cilantro, leaves and tender stems only
  • 2 garlic cloves, chopped
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon finely grated orange zest
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 2 lbs. skin-on, duck breasts
  • 1/4 cup marinade, reserved for garnishing


  • 1. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and first amount of scallions in a food processor or blender until a coarse purée forms. Set aside the listed amount of marinade; place remaining marinade in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 20 minutes.
  • 2. Preheat the Egg to 425º using direct heat. Remove duck from marinade and place, skin side down, on the preheated cast iron grate; discard marinade. Cook duck until lightly browned, about 5 minutes. Turn; continue to cook until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve duck with reserved marinade and scallions.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828