By Connie Markham
This recipe appeared in the Wisconsin Waterfowl Association’s August 2026 eNewsletter.
Grilled Wild Duck Breasts with Cherry Balsamic Glaze & Summer Corn Salad
There’s nothing quite like sharing a meal made from a successful day in the field. Wild duck deserves more than being overcooked or hidden in heavy sauces—it deserves to shine. This Grilled Wild Duck with Cherry Balsamic Glaze is one of my favorite summer recipes because it combines the rich flavor of wild duck with the sweetness of fresh cherries, bright herbs, and crisp seasonal vegetables. It’s simple enough for a weeknight dinner but impressive enough to serve family and friends after a day outdoors. I hope this recipe inspires you to celebrate the harvest and create memories around the table.
– Connie
Ingredients
Duck
- 4 wild duck breast fillets (skin on if possible)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 1 tsp fresh thyme leaves
- ½ tsp smoked paprika
Cherry Balsamic Glaze
- 1 cup fresh cherries, pitted and halved
- ½ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp butter
- 1 small shallot, finely diced
- Pinch of salt
Summer Corn Salad
- 2 ears fresh sweet corn, grilled and cut from the cob
- 1 cup cherry tomatoes, halved
- ¼ cup diced cucumber
- ¼ cup crumbled feta cheese
- 2 tbsp chopped fresh basil
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Marinate the Duck
- Combine olive oil, garlic, thyme, smoked paprika, salt, and pepper.
- Coat the duck breasts and refrigerate for 30 minutes to 2 hours.
- Make the Glaze
- Sauté the shallot in butter over medium heat until softened.
- Add cherries, balsamic vinegar, honey, and a pinch of salt.
- Simmer for 12–15 minutes until reduced by about half.
- Lightly mash a few cherries and keep warm.
- Prepare the Corn Salad
- Mix together:
- Grilled corn
- Tomatoes
- Cucumber
- Basil
- Feta
- Olive oil
- Lemon juice
- Salt and pepper
- Chill until serving.
- Mix together:
- Grill the Duck
- Preheat grill to medium-high heat.
- Grill duck breasts 4–6 minutes per side (depending on thickness).
- Cook to an internal temperature of 130–135°F for medium-rare.
- Let rest for 5–10 minutes before slicing.
- Serve
Arrange sliced duck over the corn salad and drizzle generously with the warm cherry balsamic glaze. Pair with grilled asparagus or crusty artisan bread for a complete summer meal.
Chef’s Tip
Wild duck is naturally lean and tastes best served medium-rare. Overcooking can make it dry, so use a meat thermometer and allow the meat to rest before slicing.
Enjoy! This dish highlights the natural flavor of wild duck while celebrating the fresh ingredients of summer—a perfect recipe for sharing after a successful hunt or gathering with friends and family.
