Grilled Duck Breast with Popper Sauce

Step 1

In a large bowl or zip-top bag, combine water, bird brine, and brown sugar. Add duck breasts and refrigerate overnight.

Step 2

Remove duck from the brine and rinse. Pat dry. Cross-hatch the skin using a sharp knife to help render the fat and prevent curling.

Step 3

Toss duck with Worcestershire sauce and AP seasoning. Let sit while grill heats.

Step 4

Set up a two-zone fire (hot direct heat and a cooler indirect side). Aim for medium-high heat.

Step 5

Place duck skin-side down over direct heat for 1–2 minutes until crispy. Then move to indirect heat.

Step 6

Continue cooking until internal temp reaches 125–130°F. Do not exceed 135°F to keep the duck tender.

Step 7

Let duck rest 5–10 minutes. Slice against the grain at a slight angle.

Step 8

In a saucepan, combine all popper sauce ingredients over medium-low heat until warm and smooth. Thin with crema or milk if needed.

Step 9

Serve sliced duck with sauce drizzled on top or on the side for dipping.