Grilled Duck Breast Curry

Project Description

Source: Napoleon Grills
Yields: 2 servings
Prep Time: 10 minutes
Grill Time: 25 minutes


  • 2 duck breasts
  • Salt and pepper to taste
  • 1 tbsp. peanut oil
  • 1 cup chopped cauliflower
  • 1 cup chopped broccoli
  • 1/2 onion, chopped
  • 1 cup green beans, cut into bite sized pieces
  • 3 mushrooms sliced
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 yellow/orange pepper, chopped
  • 1 clove of garlic, grated
  • 1 can (14 oz.) coconut milk
  • 2 tbsp. red curry paste
  • 1 cup of whole grain or jasmine rice for serving


  1. Preheat grill to 450°F to 500°F.
  2. Using a sharp knife, carefully score the duck skin in a diamond pattern without going through the meat. Season to taste with salt and pepper.
  3. Grill over direct heat, skin side down, for 2 minutes.
  4. Flip the duck breasts and grill over indirect heat for 10 minutes.
  5. Place over direct heat again for 2 minutes on each side. Remove from grill and allow the duck to rest.
  6. In a skillet or wok preheat the oil. Add cauliflower and broccoli, cooking stir fry-style for 3 to 4 minutes before adding beans, peppers, and onion. Stir fry another minute or two, then add mushrooms and garlic.
  7. Add curry paste to the skillet/wok, stirring to combine. Pour in the coconut milk and simmer for 5 minutes.
  8. Slice the duck breast into thin slices and serve over rice and curry. Top with a little extra sauce.