Using duck breasts in traditional dishes that call for chicken, pork or beef can put a whole new spin on dinner. Making duck rich and flavorful is a breeze when you use a marinade to tenderize and flavor the meat. Most marinades consist of an oil, an acid, such as vinegar, tomato or citrus juice, and flavorings such as herbs, spices and sauces. Duck lends itself to many different flavors, so whether you prefer a lighter taste or a rich, spicy kick in every bite, there's a marinade recipe you're sure to enjoy.
Weigh your duck breasts. You'll need about 1/2 cup of marinade per pound of meat for the best results.
Select your marinade ingredients. Most duck marinades begin with a base of olive oil or red wine. Other common choices for additional flavor include Worcestershire sauce, soy sauce, lemon juice, garlic, rosemary, salt and pepper.
Measure the appropriate amount of oil or wine based on the weight of the duck breasts and pour it into a large bowl.
Add your other marinade ingredients, stirring the mixture lightly to distribute the herbs and spices evenly throughout the base.
Add your duck breasts to the bowl, taking care to fully cover the meat with the marinade.
Cover the bowl with a lid or plastic wrap to seal it tightly.
Place the duck breasts in the refrigerator and allow the meat to soak in the marinade between four and 24 hours before cooking, depending on how strong of a flavor you want the meat to have.
- Don't allow duck breasts to marinate for more than 24 hours. Marinating does not extend the shelf-life of the meat.
- Boil leftover marinade at a rolling boil for one minute, stirring constantly before using it as a sauce on cooked meat.
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