Grilled Duck Breast With Black Cherry-Balsamic Reduction

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup aged balsamic vinegar, separated
  • 14
    cup low-sodium chicken broth (Swanson's is the best if you don't have homemade)
  • 4
    ounces black cherry fruit spread, sweetened only with fruit and fruit juice (I recommend Polaner)
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DIRECTIONS

  • Score the fat and skin of the duck breasts.
  • Pour chicken broth and most of the vinegar into a saucepan over med-low heat. Add fruit spread and reduce for about half an hour, or until it’s reduced by about 2/3. When duck is sliced, add the extra juices to your sauce.
  • About 15 minutes before you want to serve dinner, roll your duck breasts in the remaining balsamic vinegar. You really only need a few tablespoons because it’s just a simple coating.
  • Heat your grill to medium heat and put the breasts on skin side up. Cook most of the way through, then flip for about a minute to get the skin crispy. You want most of the fat to have cooked off by this point, or you’ll get crazy flames. Either way, there’ll be some flare-up, but it should be controlled. If the flames get too high, flip it back over and finish cooking that way.
  • Let rest for about 5 minutes, slice, and sprinkle with sea salt.
  • Serve with balsamic cherry jus. We had steamed broccoli and roasted potatoes with the duck, and it was absolutely perfect.
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