Duck , Cherries , Balsamic , Thyme
Best for: A small dinner party or a special supper for two.
Rendering the skin in a skillet first keeps the grill from being overwhelmed by duck fat. A tart cherry sauce adds a bright finish to the rich sliced breast.
Grill: Two-zone, 375–400°F. Equipment: Heavy skillet, saucepan, tongs, instant-read thermometer.
Ingredients
Rest: 5 minutes. Total: 50 minutes.
- 2 boneless skin-on duck breasts, about 8 ounces each
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 cup pitted sour cherries, fresh or frozen
- ¼ cup water
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cold unsalted butter
Directions
Preheat the grill. Pat duck dry and score the skin in a shallow diamond pattern without cutting into the meat. Season with salt and pepper.
Place breasts skin-side down in a cold heavy skillet on the stovetop. Set over medium-low heat and render for 10–15 minutes, carefully pouring excess fat into a heatproof container as it accumulates, until skin is golden.
Meanwhile, simmer cherries, water, balsamic vinegar, honey, and thyme in a saucepan for 8–10 minutes, until cherries soften and the sauce lightly thickens.
Transfer duck to the indirect side of the grill, skin-side up. Close the lid and cook approximately 8–15 minutes more, checking early, until the thickest part reaches 165°F. If needed, briefly crisp the skin over direct heat for 30–60 seconds, watching constantly for flare-ups.
Rest duck for 5 minutes. Remove cherry sauce from heat and swirl in cold butter.
Slice duck across the grain and spoon sauce around the slices so the skin stays as crisp as possible.
Grilling tip: Keep rendered fat away from the grill flames. The 165°F poultry endpoint used here produces firmer meat than restaurant-style pink duck.
