Skipdale’s Succulent Duck Breast Recipe

Folks will tell you I’m blaspheming here, but the truth is, my granddaddy Skipdale Cook, known far and wide as a shotgunning expert, weren’t too good at shooting ducks. I mean, he wasn’t just bad at it, he was downright awful.

First time I duck hunted with him, I was too young to hold a shotgun. Said he wanted me along just so he could kill a two-man limit. And boy, was the ducks flying that day! Greenheads, bluebills, woodies and teal. I mean we were covered up with ‘em. For a spell there, I was swatting at ‘em like mosquitos. I swear to you, one mallard flew so close I spat right in its eye.

Ol granddaddy Skipdale, he didn’t cut a feather. I’m go give him his due now; he was an outstanding fisherman, deer hunter, squirrel hunter, turkey hunter. But ducks? Man it was disheartening to see the man try to shoot one. 

Luckily that day, and many others like it, the game warden came along as we was loading up the truck, my granddaddy swearing the barrel of his shotgun was bent. And me there, just a tyke, wanting to say “it cain’t be THAT bent!”

The game warden, upon realizing we had no birds, did his usual and handed granddaddy a two-man limit of ducks he’d confiscated from some lawbreakers.

Now, as bad as he was at shooting ducks, he was monumentally better at cooking them. He said his secret was in leaving the skin on. He bragged about his mix of seasonings too, but the truth is, it was a heap of trouble to make that, and I wouldn’t say this to him if he was still alive, but Lowcountry Seasonings All-Purpose Blend, mixed 50/50 with their Blackening Blend, beats it, and is much more convenient.

Here’s how he cooked it, modified with the best spice mix around:

Skipdale’s Succulent Duck Breast Recipe


  • 2 duck breasts
  • Lowcountry Seasonings All-Purpose Blend
  • Lowcountry Seasonings Blackening Blend


  • Preheat your grill to medium-high heat, ensuring it’s clean and well-oiled to prevent sticking.
  • In a small bowl, combine the Lowcountry Seasonings All-Purpose Blend with the Blackening Blend.
  • Pat the duck breasts dry with paper towels. This helps the seasoning adhere better and creates a crispy skin when grilling.
  • Rub the spice mixture evenly over both sides of the duck breasts, ensuring they are generously coated. Allow them to sit for about 15-20 minutes at room temperature to marinate.
  • While the duck is resting, drizzle the olive oil over the hot grill grates to prevent sticking.
  • Place the seasoned duck breasts on the grill, skin side down, and cook for 3-5 minutes. This will render the fat and crisp up the skin. Adjust the heat to avoid flare-ups.
  • Flip the duck breasts and continue grilling for another 3-5 minutes for medium-rare or longer for your desired doneness. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare.
  • Remove the duck from the grill and let it rest for a few minutes to allow the juices to redistribute.
  • Slice the duck breast diagonally into thin pieces, and serve it with a spicy pomegranate molasses sauce and you’ll have folks waiting for you to cook at the end of every duck hunt.


Hunter Cook grew up fishing and hunting all the nooks and crannies of Santee Cooper Country, and learned how to cook at an early age. His unique approach to mundane recipes has earned him favor throughout the region.

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