February 22, 2019
Duck steaks on the grill

Cajun Grilled Duck

by Berkeley Wellness  

One of the few good applications for garlic powder and onion powder is in Cajun-style dry rubs such as the one used for this grilled duck.

Serving suggestion: For a cool counterpoint to the slightly spicy duck, serve it with Tomato-Melon Salsa or Papaya-Corn Salsa.


  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 4 skinless, boneless duck breast halves (5 ounces each)


1. In a small bowl, stir together the thyme, black pepper, salt, sugar, garlic powder, onion powder, and cayenne. Rub the spice mixture over both sides of the duck.

2. Spray a grill rack with nonstick cooking spray. Preheat the grill to medium. Grill the duck 4 inches from the heat, turning it over once, for 6 to 7 minutes for medium-rare, or 8 to 10 minutes for medium. Alternatively, lightly brush a stovetop grill pan with oil and heat the pan over medium heat. Use the same cooking times as for grilling.

Makes 4 servings.

Nutrition per serving: 170 calories, 3g total fat (1g saturated), 160mg cholesterol, 0g dietary fiber, 2g carbohydrate, 31g protein, 420mg sodium.

Also see Chinese-Style Grilled Duck Breast.