Grilled Duck Breasts with Cinnamon, Cloves and Nutmeg

I love duck in all its forms. Duck breasts are probably the fastest and easiest way to get this bird down the hatch. I had this the other week. It took about one minute to prepare and twenty minutes to cook.

Marinated Duck Breasts


  • Two duck breasts
  • Two teaspoons of cinnamon
  • A couple of pinches of nutmeg
  • A couple of pinches of ground cloves
  • A tablespoon of beef dripping (tallow)
  • Salt and pepper


  • Whack up the oven to 200 degrees centigrade.
  • Crank up the hop to high-medium.
  • Melt some beef dripping in a grill pan.
  • Score the duck breasts on the skin side.
  • Once the grill is hot, put the breasts in skin side down.
  • Grill breasts for about five minutes; make sure they don’t burn.
  • Flip and brown the other side of the breasts for two or three minutes.
  • Transfer breasts to pan and season the skin side with the cinnamon, nutmeg, etc.
  • Put breasts in the oven for five to twenty minutes depending on how you like your duck.
  • Take out of the oven and let the breasts rest for five minutes.

Chef Tip: I’d avoid covering the breasts when resting. You’ll end up steaming the duck and the skin will lose its crispiness.

Chef Tip Two: Play around with the amount of spices. You may find that more is more.

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