I had an impromptu dinner with friends this weekend. People that I had not seen in ages. I had already planned to try something different, the seeming theme to these spring and summer months, so I purchased some duck breasts from the local butcher. I don’t know if it was the wine, the company, or the fact that I had successfully grilled duck, something I have never done before, but a great time was had by all.

Tips:
If purchased frozen, or frozen before you’re prepared to cook, remember to thaw the selected duck meat before cooking. Duck should not be thawed on the counter, but in the refrigerator. Breasts will thaw over night, a whole bird could take up to two days. To speed up the thawing process, you can do something similar to thawing a whole bird. Submerge in a bucket of cold water, changing the water every 30 minutes until the bird is thawed.

When ready to cook the duck, remember to pat dry with paper towel before cooking.

METHOD

1. Begin by trimming the excess fat off the duck breasts. Season the skin side with salt and pepper.
2. Preheat one side of the grill to high heat. Grill the breasts, skin side down over a hot grill fro 45 seconds, then turn the breast over, cooking the other side for 45 seconds.
3. Turn the breasts skin side down, once more, and move them to the “off” side of the grill. Cook over indirect heat for about 10 to 15 minutes.
4. After 10 to 15 minutes, flip the breasts over and cook on direct heat again for 2 to 4 minutes, until medium rare done-ness. A meat thermometer inserted will read 140°F / 60°C. Let stand for 10 minutes.

Sauce

1. Combine the port and cherries in a saucepan. Bring to a boil for about 2 to 3 minutes, until it is reduced.
2. Add the chicken broth and boil until thickened, approx 4 minutes.
3. Whisk in butter and crushed red pepper flakes. Cook for 1 minute and then add the splash of balsamic vinegar.
4. Spoon over Duck.

Happy Grilling!