Serves 4
By Joshua Sasser


  • 16 cups (1 gallon) water
  • 3 tbsp. finely chopped cilantro
  • 1/2 cup + 2 tbsp. salt
  • 1/2 cup honey
  • 1/4 cup packed dark brown sugar
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tbsp. mixed pickling spice
  • 4 boneless, skinless teal or wood duck breasts
  • 1 jar apricot jam
  • 1 tbsp. finely chopped, seeded chipotle chile, packed in adobo sauce


Mix the water, cilantro, salt, honey, brown sugar, onion powder, garlic powder and pickling spice in a large container. Add the duck breasts. Marinate in the refrigerator for 6 hours to overnight. Drain and discard the marinade. Pat the duck dry with paper towels. Mix the jam and chipotle chile in a saucepan. Simmer for 5 minutes, stirring occasionally. Strain through a wire mesh strainer into a bowl, if desired.

Grill the duck over high heat to medium-rare, moving infrequently so grill marks form on the duck. Baste the duck lightly with the apricot glaze just before done. Remove the duck to a cutting board and let stand for a few minutes. Slice the duck diagonally and arrange on serving plates. Drizzle with the remaining apricot glaze and garnish with chopped cilantro or scallions. Serve with wild rice or your favorite side dish.