Prep 1 hr
Cook 20 mins
Weber's Big Book of Grilling
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon mace
- 4 boneless muscovy duck breast halves (7-8 oz. each and 1/2 inch thick)
- 1 cup plum jam or 1 cup plum preserves
- 2 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger
- 1⁄8 teaspoon sesame oil
- ground cloves (a pinch)
- Make the rub: in a bowl, combine all the rub ingredients; set aside.
- Use a sharp knife to trim excess fat from the duck breasts; if skin is very fatty, trim it to a thickness of ¼ inch.
- Score the skin in a diamond pattern.
- Coat both sides of the breasts evenly with the rub; cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.
- Make the plum sauce: in a small saucepan over medium heat, stir the plum jam until liquefied and bubbling, 3-4 minutes.
- Add in the remaining sauce ingredients; cook and whisk frequently until smooth, about 2 minutes.
- Let the sauce cool to room temperature before serving.
- Grill the breasts, skin side down over Direct Low heat, until the internal temperature reaches 160°, 11-13 minutes, turning once halfway through the grilling time.
- The juices should be slightly pink, the skin golden brown and crisp.
- Remove from the grill and let rest 3-4 minutes.
- Slice thinly on the bias and serve warm with the sauce.