Grilled Duck Breast With Black Cherry-Balsamic Reduction
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 duck breasts
- 1⁄2 cup aged balsamic vinegar, separated
- 1⁄4 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)
- sea salt
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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