Grilled Maple Five-Spice Duck Breasts

It's amazing how so few ingredients can create a dish that draws raves and cravings for more. Duck breasts are best served medium to medium-rare and this is totally safe. Since all duck meat is dark, these breasts come off the grill rich-tasting and juicy.

By | June 01, 2015


In a small bowl, whisk together the tamari, maple syrup, five-spice, pepper and cayenne (if using). Using a sharp knife, score the duck skin in a 3/4-inch diamond pattern, taking care not to cut into the flesh. Rub the sauce evenly over all surfaces of the duck. Cover and refrigerate for at least 4 hours or up to one day.

Preheat a gas grill on medium. Turn off the centre burner. Grease the grill. Place the duck on the centre of the grill, skin-side down, and cook, lid down, for 8 minutes. Turn the duck over and grill for 7 minutes, lid down. Transfer the duck, skin-side down to the lit side of the grill and cook over direct heat for 5 minutes, keeping an eye on possible flareups. Allow the duck to rest for about ten minutes before slicing.

Makes 4 servings


  • 1 tbsp light tamari sauce
  • 1 tbsp pure maple syrup, preferably dark
  • 1 tsp Chinese five spice powder
  • 1/4 tsp freshly ground black pepper
  • pinch ground cayenne (optional)
  • 2 boneless duck breasts (3/4- to 1-pound each)
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