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Ingredients
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Duck Breast
Cherry Glaze
Method
Preparation of Duck
- 1
Score the Duck Breasts
Using a sharp knife, score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat.
- 2
Season the Duck Breasts
Rub the duck breasts with salt and black pepper on both sides, ensuring even coverage.
- 3
Heat the Grill
Preheat your grill to medium-high heat, about 375°F (190°C).
- 4
Sear the Duck Breasts
Place the duck breasts skin-side down on the grill. Cook for about 6-8 minutes until the skin is crispy and golden.
- 5
Finish Cooking the Duck
Flip the duck breasts and cook for another 5-7 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 6
Rest the Duck
Remove the duck breasts from the grill and let them rest for about 5 minutes before slicing.
Preparation of Cherry Glaze
- 7
Combine Ingredients
In a small saucepan, combine the cherries, sugar, balsamic vinegar, cornstarch, and water.
- 8
Cook the Glaze
Bring the mixture to a boil over medium heat, stirring constantly until the cherries break down and the glaze thickens, about 5-7 minutes.
- 9
Blend (Optional)
For a smoother glaze, use an immersion blender to puree the mixture until smooth.
- 10
Serve
Drizzle the cherry glaze over the sliced duck breast before serving.