Free Recipe
Grilled Duck Breasts with Cherry Glaze
Duck breast has a thick fat cap that must be rendered carefully to avoid grill flare-ups, but the reward is deeply savory, rich meat paired here with a tart-sweet cherry glaze that makes this an impressive dish for a special dinner.
Prep20 min
Cook20 min
Total40 min
ServingsServes 4
DifficultyAdvanced
Rating★ 4.2
Why You'll Love This
- Rich, savory duck balanced by a bright tart-sweet cherry glaze
- Restaurant-level technique made approachable step by step
- An elegant dish for a special occasion dinner
Ingredients
- 4 boneless duck breasts, skin on (6 to 8 oz each)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup pitted fresh or frozen cherries, halved
- 1/3 cup chicken or duck stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 1 small shallot, minced
- 1 sprig fresh thyme
Method
- Using a sharp knife, score the duck skin in a tight crosshatch pattern, cutting through the fat but not into the meat underneath.
- Pat the duck breasts dry and season both sides generously with kosher salt and black pepper; let them sit at room temperature for 20 minutes.
- Set up the grill for two-zone cooking with a moderate direct side around 375 degrees Fahrenheit and a cooler indirect side.
- Place the duck breasts skin-side down on the direct side of the grill and immediately move them slightly off to a slightly cooler spot or reduce burners, since rendering fat will cause flare-ups.
- Cook skin-side down for 8 to 10 minutes, checking every couple of minutes and moving the breasts to indirect heat briefly if flames flare up, until the fat has rendered and the skin is deep golden and crisp.
- While the duck cooks, combine the cherries, stock, balsamic vinegar, honey, minced shallot, and thyme sprig in a small saucepan over medium heat.
- Simmer the cherry mixture for 8 to 10 minutes, stirring occasionally, until the cherries soften and the liquid reduces to a syrupy glaze; remove the thyme sprig and stir in the butter until glossy.
- Flip the duck breasts skin-side up and grill for another 4 to 6 minutes over indirect heat for medium doneness.
- Because duck breast is traditionally served pink in the center like beef, but poultry safety requires reaching a safe temperature, check with an instant-read thermometer inserted into the thickest part; cook to at least 165 degrees Fahrenheit to ensure it is safe to eat.
- Remove the duck from the grill and rest for 5 minutes on a cutting board, skin-side up, to keep the crisp skin from steaming.
- Slice the duck breasts against the grain into thick slices and fan them out on plates.
- Spoon the warm cherry glaze generously over the sliced duck and serve immediately.
Tips
- Scoring only through the fat, not the meat, is essential; cutting too deep lets juices escape and dries out the breast.
- Keep a close eye and be ready to shift breasts to indirect heat repeatedly while rendering the fat, since duck fat drips heavily and flares easily.
Nutrition (estimated per serving)
Calories: 430
Protein: 33g
Fat: 26g
Carbs: 16g
Fiber: 1g
Sodium: 380mg
