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Magical Duck Fat with Grilled Duck and Veggies

Magical Duck Fat with Grilled Duck and Veggies

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degree-icon Easy
time-icon 5 Minutes
time-icon 1 Hour
time-icon N/A
time-icon N/A
time-icon N/A
diet-icon Low-Carb
degree-icon Easy
time-icon 5 Minutes
oven-icon 1 Hour
snow-icon N/A
plate-icon N/A
dish-icon N/A
diet-icon Low-Carb

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Infused Duck Fat
  • 14-28g Decarbed Botanicals
  • 2 cups Duck Fat
Grilled Chicken
  • 2 Duck Breasts (or Chicken Breasts)
  • 16 ounces Brussels Sprouts
  • 6 ounces Crimini Mushrooms
  • 2 Lemons (juice and zest)
  • 1 bunch of Cilantro
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Granulated Garlic
  • 1/2 teaspoon Cayenne Pepper
  • Salt to taste
  • Smoked Salt to taste
  • Pepper to taste
  • Extra Virgin Olive Oil as needed
  • Infused Duck Fat as needed

How To

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Infused Duck Fat
  • Add your botanicals and duck fat to the Magical Butter Machine.
  • Set your temperature to 160°F and select the 2 HOUR cycle.
  • Once complete, strain your infusion and store.
Grilled Chicken
  • Lightly coat your chicken breasts with oil and salt.
  • Trim the ends and cut your Brussels in half. Next toss them in olive oil, salt, and granulated garlic.
  • Toss your crimini mushrooms whole in some olive oil, smoked salt, smoked paprika, and cayenne pepper.
  • Preheat your grill to 500*F+.
  • Grill the mushrooms stem side up for 5 minutes, then add Brussels into a grill pan or directly on the grill.
  • Grill chicken to 157*F and let rest to 165*F. Temp with magical thermometer.
  • Finish your veggies with fresh lemon juice, lemon zest, and cilantro. Slice your chicken and build your plate.
  • Drizzle the infused duck fat on top of chicken and enjoy!

Chef’s note

Recipe provided by @ChefBrandonAllen