Grilled Duck Breast Recipe

Score the Skin

Using a sharp knife, score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.

Season the Duck

Rub the duck breasts with salt and black pepper on both sides.

Sear the Duck

Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for about 6-8 minutes until the skin is crispy. Flip and cook for another 3-4 minutes for medium-rare.

Combine Ingredients

In a saucepan, combine the fresh cherries, red wine, honey, and balsamic vinegar. Bring to a simmer over medium heat.

Thicken the Sauce

In a small bowl, mix cornstarch and water to create a slurry. Once the cherry mixture is simmering, stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat.

Boil Water

In a large saucepan, bring 4 cups of water to a boil. Add salt.

Cook Polenta

Gradually whisk in the polenta, reducing heat to low. Cook, stirring frequently, for about 20-25 minutes or until thickened.

Finish Polenta

Stir in butter and grated Parmesan cheese until well combined. Remove from heat.

Plate the Dish

Slice the duck breast and plate it alongside a generous portion of polenta. Drizzle with cherry sauce.

Garnish

Garnish with additional fresh cherries or herbs if desired.