Duck
Grilled Duck Breasts with Cherry Port Reduction
Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Ingredients
- •4 duck breasts
- •1 cup fresh or frozen cherries, pitted
- •1 cup port wine
- •1/2 cup chicken stock
- •2 tablespoons honey
- •2 tablespoons butter
- •1 sprig fresh thyme
- •Salt and pepper to taste
Instructions
- 1
Score duck breast skin in crosshatch pattern, being careful not to cut into meat. Season with salt and pepper.
- 2
Preheat grill to medium-high. Place duck breasts skin-side down on grill.
- 3
Grill skin-side down for 8-10 minutes until skin is crispy and fat has rendered.
- 4
Flip and grill 4-5 minutes more for medium-rare (internal temp 135°F). Remove and rest 5 minutes.
- 5
For sauce: Combine cherries, port, stock, honey, and thyme in saucepan. Simmer until reduced by half, about 10 minutes.
- 6
Remove thyme sprig, stir in butter until melted. Slice duck breasts and serve with cherry port reduction.
About Duck
Wild duck has darker, more flavorful meat than domestic duck. The breast should be served medium-rare, while legs benefit from slow cooking.