Grilled Duck Breast with Cherry Reduction

Instructions

1. Step 1

   Pat the duck breasts dry. Score the skin in a shallow crosshatch pattern, then season the duck with 1 tsp (6 gr) salt and the black pepper.

   Ingredients used: 4.0 piece Duck Breast, 2.0 gr Ground Black Pepper, 6.0 gr Salt

   Cookware: Chef Knife, cutting board

2. Step 2

   Prepare the grill with medium heat on one side and no direct heat on the other. Clean the grate and close the lid to preheat.

   Timer: 10 min (fixed)

   Cookware: grill

3. Step 3

   Melt half the butter in the saucepan over medium heat. Add the shallots and cook until softened without browning.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Shallot, 15.0 gr Unsalted Butter

   Cookware: saucepan, wooden spoon

4. Step 4

   Add the cherries, wine, stock, balsamic vinegar, sugar, thyme, and the remaining ¼ tsp (2 gr) salt. Bring to a boil over high heat, then reduce to medium heat and simmer until syrupy and reduced by about half.

   Timer: 15 min (fixed)

   Ingredients used: 30.0 ml Balsamic Vinegar, 300.0 gr Cherry, 120.0 ml Chicken Stock, 240.0 ml Dry Red Wine, 25.0 gr Granulated Sugar, 2.0 gr Salt, 4.0 piece Thyme

   Cookware: saucepan, wooden spoon

5. Step 5

   Place the duck skin-side down over medium heat. Grill with the lid closed until the skin is browned and much of the fat has rendered.

   Timer: 8 min (fixed)

   Cookware: grill, tongs

6. Step 6

   Turn the duck and continue grilling, moving it to the unheated side as needed, until the thickest part reaches 74°C.

   Timer: 6 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

7. Step 7

   Transfer the duck to a platter and rest before slicing.

   Timer: 5 min (fixed)

   Cookware: serving platter, tongs

8. Step 8

   Remove the thyme from the cherry reduction. Take the saucepan off the heat and stir in the remaining butter until the sauce is glossy.

   Ingredients used: 15.0 gr Unsalted Butter

   Cookware: saucepan, wooden spoon

9. Step 9

   Slice the rested duck breasts and serve with the warm cherry reduction spooned over them.

   Cookware: Chef Knife, cutting board, serving platter