Coffee Grilled Duck Breasts

Menu Part: 
Cuisine Type: 

Before grilling, duck breasts are marinated overnight in coffee, onion, pepper and fresh thyme. The finished breasts are drizzled in an orange, thyme, shallot and coffee sauce, and served with sweet potatoes and pears, carved with a melon baller.


8 duck breasts, skinned
1 cup brewed coffee
1 tbsp. ground coffee, crushed
1 tsp. cracked black pepper
1⁄4 cup diced onion
1 tsp. fresh thyme, chopped

1 cup orange juice
3 cups duck or veal stock
1⁄4 cup orange liqueur
1 tsp. fresh thyme, chopped
1⁄4 cup shallot, chopped
2 tbsp. espresso coffee
Salt and pepper, to taste
2 tbsp. olive oil, for sautéing


1. Prepare marinade: Combine all ingredients in large bowl. Add duck breasts; cover and refrigerate overnight.

2. For duck breasts: Drain; sear duck in sauté pan or on grill to desired doneness.

3. For sauce: Reduce orange juice to 1⁄2 cup. Stir in stock, liqueur, thyme, shallots, espresso, salt and pepper. Reduce by half to make about 1 cup.

4. For service, slice duck; drizzle with sauce. Accompany with sweet potatoes and pears, carved with a melon baller.

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