Duck Breasts With Balsamic Vinegar

From Weber’s Big Book of Grilling

• Ready In: 44 mins
• Serves: 4

Ingredients

• Baste

• 1  cup  balsamic vinegar
• 1  tablespoon honey

• Meat

• 4 (8 -10 ounce)  muscovy boneless duck breast halves (about 3/4 inch thick)

• Seasoning

• 4  teaspoons  finely chopped fresh thyme
• 4  teaspoons  finely chopped fresh marjoram
• 1  teaspoon kosher salt
• 1  teaspoon fresh ground black pepper

Directions

1. Make the baste: in a small saute pan, combine the balsamic vinegar and honey; bring to a boil; cook over high heat until reduced to 1/3 cup; set aside.
2. Trim excess fat from duck breasts; if the skin is very fatty, trim it to a thickness of ¼ inch; score the skin in a diamond pattern.
3. Make the seasoning: in a small bowl, combine the seasoning ingredients.
4. Sprinkle the breasts with the seasoning, the brush all over with the baste.
5. Grill, skin side down, over direct low heat until the internal temperature reaches 160°, 12-14 minutes, basting and turning once halfway through grilling time.
6. The juices should be slightly pink, the skin golden brown and crisp.
7. Remove from the grill and allow to rest for 3-4 minutes.
8. Slice thinly on the bias and serve warm.