Name: Grilled Duck Breast with Popper Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-6 servings
Cuisine: American
Ingredients: 8 mallard breasts (skin on, plucked); ¼ cup bird brine (such as Malcom’s Bird Brine); 4 cups water; 2 tbsp brown sugar; 2 tbsp Worcestershire sauce (W Sauce preferred); 2 tbsp AP seasoning (salt, pepper, garlic blend); 1 block softened cream cheese; ⅓ cup pre-cooked bacon, chopped; ⅓ cup pickled jalapeños; 2 tbsp Worcestershire sauce; 1½ tbsp AP seasoning; ½ cup Mexican crema (or milk to thin)

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This Grilled Duck Breast with Popper Sauce recipe is a field-to-table classic, developed by Pitmaster Malcom Reed of How to BBQ Right. Using whole, plucked mallard breasts with the skin on, it delivers crispy skin and juicy meat finished with a warm, creamy sauce inspired by the classic duck popper.

The duck is crosshatched and brined overnight in a savory-sweet mix that helps retain moisture and deepen flavor. It’s then seasoned and grilled hot and fast to render the skin before finishing over medium heat. Sliced thin and topped with bacon-jalapeño cream sauce, the result is a dish that’s simple to serve but big on flavor.

Part of Reed’s summer grilling lineup, it’s a go-to for turning wild duck into a standout meal at home, at camp, or around the fire.

Why You’ll Love This Recipe

Uses the whole duck breast – Skin-on prep gives you crispy texture and added flavor
Balanced flavors – Sweet, smoky, salty, and just a little heat from the popper sauce
Brine + sear combo – Helps the meat stay juicy and tender without overcooking
Built for the grill – Quick-cooking, no smoker required

YIELDS: 4-6 servings

PREP TIME: 20 minutes (plus overnight brine)

TOTAL TIME: ~1 hour (excluding brine time)

Ingredients

DUCK
8 mallard breasts (skin on, plucked)
¼ cup bird brine (recommended: Malcom’s Bird Brine)
4 cups water
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce (W Sauce preferred)
2 tablespoons all-purpose seasoning (salt, pepper, garlic blend)(recommended: Killer Hogs AP Seasoning)
POPPER SAUCE
1 block softened cream cheese
⅓ cup pre-cooked bacon, chopped
⅓ cup pickled jalapeños
2 tablespoons Worcestershire sauce
1½ tablespoons all-purpose seasoning (recommended: Killer Hogs AP Seasoning)
½ cup Mexican crema (or milk to thin)

Instructions

Brine the Duck (overnight): In a large bowl or zip-top bag, combine water, bird brine, and brown sugar. Add duck breasts and refrigerate overnight.
Prep the Duck: Remove the duck from the brine and rinse. Pat dry. Cross-hatch the skin using a sharp knife to help render the fat and prevent curling.
Quick Marinade: Toss duck with Worcestershire and all-purpose seasoning. Let sit while the grill heats.
Preheat Grill: Set up a two-zone fire (hot direct heat and a cooler indirect side). Aim for medium-high heat.
Sear Skin Side Down: Place duck skin-side down over direct heat for 1–2 minutes until crispy. Then move to indirect heat.
Cook to Temperature: Continue cooking until internal temp reaches 125–130°F. Do not exceed 135°F to keep the duck tender and mild in flavor.
Rest and Slice: Let duck rest for 5–10 minutes. Slice against the grain at a slight angle for the best texture.
Make the Sauce: In a small saucepan, combine all popper sauce ingredients over medium-low heat until warm and smooth. Adjust heat level to taste.
Serve: Plate sliced duck with sauce drizzled on top or served on the side for dipping.

Pro Tips

Don't skip the brine – It adds flavor and keeps the duck juicy even if slightly overcooked
Crosshatch the skin – Prevents curling and helps render more fat
Cut across the grain – Just like brisket, this makes each bite more tender
Customize your heat – Use cowboy candy or extra jalapeños to dial up the spice in the sauce

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