Dr Pepper and Soy Marinated Duck Breast

Looking for a different marinade style for your grilled duck breast? This blend of Dr Pepper and soy sauce fits the bill, and you are going to love the flavor

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-5
serves

One of my favorite ways to prepare duck breast is with a simple marinade and a few minutes on a hot grill. This combination of Dr Pepper, soy sauce, and other flavors lends an Asian flair to the finished duck. We love to serve it with rice and grilled or stir-fried vegetables for a complete meal the entire family loves. 

Duck breast is marinated in a blend of soy sauce and Dr Pepper, then grilled to medium rare.

Besides adding flavor, the Dr Pepper helps to tenderize the duck breast. We usually marinate it, refrigerated, for 8 to 12 hours. We’ve done both skin-on and skinned duck breast with equally good results. While it takes a while to marinate, the cooking portion of this recipe lasts only a few minutes. If you don’t have someone helping in the kitchen, prepare the rice and vegetables or other sides before placing the duck on the grill.

Ingredients

 

4 to 6 boneless duck breast halves

Salt and pepper to taste

 

Marinade

2 cups original Dr Pepper

1 cup soy sauce

1/2 cup hot sauce

1/4 cup brown sugar or honey

3 cloves garlic, minced

3 tablespoons Worcestershire sauce

2 tablespoons lime juice

1 teaspoon freshly grated ginger

Cooking Instructions

Start by mixing the marinade ingredients. Place the duck in the marinade and refrigerate for 8 to 12 hours.

Blend the marinade ingredients, add the duck, then refrigerate.

Remove the duck from the marinade and rinse to remove any sugar that might be on the surface of the meat and might burn on the grill. Pat the duck breasts dry with a clean kitchen or paper towel. Salt and pepper to taste.

Grill the duck breast to medium rare, taking care not to overcook.

Heat a charcoal or pellet grill to 350 degrees. Grill the duck for 5 to 7 minutes per side, or until the center reaches medium rare, or about 130 degrees on an instant-read thermometer. Don’t overcook the duck. Allow the duck breasts to rest off the grill for at least 5 minutes, then slice across the grain for serving.

Allow the breasts to rest for a few minutes before slicing.

Serve over rice and with grilled or stir-fried vegetables. Offer additional soy or teriyaki sauce at the table. 

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