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Recipe of the Week

From SUNY Schenectady's Kitchen

Grilled Boneless Duck Breast

Serves 6


  • Duck Breasts, 6 ea halved, skinned 
  • olive oil, 6 Tbsp 
  • Red wine Vinegar, 5 tbsp 
  • Honey, 2 Tbsp 
  • Green onion, 1 each minced 
  • Oregano, 1 tsp minced 
  • Sage, 1 tsp minced 
  • Garlic, 3 cloves minced 
  • Thyme, 2 tsp minced 
  • Salt, kosher 1 tsp 
  • Black Pepper, ground 0.5 tsp
  • Allspice, ground 0.25 tsp
  • Oregon Pinot Noir, 1 cup 
  • Chicken stock, 1 cup 
  • Shallots, 2 Tbsp minced
  • Sugar, granulated, 4 tsp
  • Lemon rind, 2 inch piece
  • Mission Figs, 14, quartered 


  • For the marinade: In a bowl, whisk the following: 2 tablespoons olive oil, 2 tablespoons vinegar, honey, green onion, oregano, sage, 2 minced garlic cloves, & 1 teaspoon thyme, salt, pepper, and allspice. Place duck breasts in marinade and turn to coat. Refrigerate for 4 hours. Let stand at room temperature for 30 minutes before cooking.
  • For the sauce: In a medium saucepan, combine the wine, stock, shallot, remaining garlic, sugar, lemon rind, ½ teaspoon thyme, and a pinch of allspice. Bring to a boil, add figs. Reduce heat to medium-low, cover and simmer until figs are just soft, about 20 minutes. Discard the lemon rind. Puree half the mixture in a food processor, then return to the saucepan. Stir in remaining ½ teaspoon thyme and 3 tablespoons vinegar, and season with salt to taste.
  • For the duck: Remove the duck breast from marinade. Season lightly with salt. Heat a char-grill. Add the duck skin side down and grill until golden brown, 5-8 minutes. Turn duck, and grill 5 more minutes. Transfer to a cutting board and let stand 5 minutes. Thinly slice duck on the diagonal and serve with the fig sauce.

See all of the From SUNY Schenectady's Kitchen recipes in the recipe archive.