Balsamic Cherry Duck Breast

Balsamic Cherry Duck Breast




duck breasts with fat cap in place
cup plus 1 tbsp balsamic vinegar
cup fresh Bing cherries, pitted and halved
Pepper and salt to taste


Step 1

With a sharp knife, score the fat on the breast by cutting ½ inch deep diagonal slashes into the fat cap making a diamond pattern. Being careful not to go into the meat.

Step 2

Place the duck breasts into a sealable plastic bag. Pour ¼ cup of vinegar overtop of the meat, seal the bag and toss to coat. Place the meat in the refrigerator and marinate for 20 minutes (no longer).

Step 3

Remove the meat from the marinade, place the meat on a baking tray and season the duck breasts with pepper.

Step 4

Prepare the barbecue by placing a drip pan under the grates of the barbeque. This is done to prevent flare-ups from the fat on the duck.

Step 5

Preheat the barbeque to 375°F (190°C).

Step 6

Place the duck fat side down and cook for 7-8 minutes or until golden and crispy.

Step 7

Flip and cook for 3-4 minutes on the other side.

Step 8

Note duck is best served medium rare so do not overcook.

Step 9

Remove the meat from the grill and tent loosely with tin foil. Allow the meat to rest for 10 minutes.

Step 10

Slice the duck meat against the grain into ¼ inch thick slices. Sprinkle the meat with salt.

Step 11

Place the halved cherries in a bowl. Add the remaining 1 tablespoon of balsamic vinegar and serve with the duck.

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