Grilled Duck Breasts




  • 8 Tbsp (1 stick) butter
  • 1 Tbsp Cajun Power Worcestershire sauce
  • 1 tsp chopped garlic
  • 8 ounces fresh mushrooms, sliced
  • 6 duck breasts (preferably mallard), removed from the bone and skinned
  • Salt and freshly ground black pepper
  • Cajun Chef Cayenne pepper
  • 6 thick strips of bacon
  • 6 slices of white bread, toasted and buttered 


Melt the butter in a saucepan over medium heat. Add the Worcestershire sauce, garlic and mushrooms. Cook, stirring occasionally, for three to four minutes, or until the mushrooms are slightly soft. Remove from heat and set aside. Light a fire in the barbecue pit and allow the coals to get glowing red hot. Rub the duck breasts generously with salt, black pepper, and cayenne. Carefully wrap each breast with a strip of bacon, securing it with toothpicks. Let stand at room temperature for 30 minutes. When the coals are ready, grill the breasts quickly, three to four minutes on each side if you like them juicy with a little blood in the meat; longer if you prefer them well done. Baste with some of the butter sauce. To serve, place the duck breasts on the toasted, buttered bread and pour the remaining butter and mushroom sauce over each breast. Accompany the breasts with a tangy, tossed green salad and wild rice tossed with a handful of chopped roasted pecans.

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