Ease of Preparation: Moderate
Yield: 6 servings
Ingredients:
4 duck breasts with fat cap in place
¼ cup plus 1 tablespoon balsamic vinegar (75ml)
1 cup fresh Bing cherries, pitted and halved (250ml)
Pepper and salt to taste
Method:
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.
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).
Remove the meat from the marinade, place the meat on a baking tray and season the duck breasts with pepper.
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.
Preheat the barbeque to 375°F (190°C).
Place the duck fat side down and cook for 7-8 minutes or until golden and crispy.
Flip and cook for 3-4 minutes on the other side.
Note duck is best served medium rare so do not overcook.
Remove the meat from the grill and tent loosely with tin foil. Allow the meat to rest for 10 minutes.
Slice the duck meat against the grain into ¼ inch thick slices. Sprinkle the meat with salt.
Place the halved cherries in a bowl. Add the remaining 1 tablespoon of balsamic vinegar and serve with the duck.
You might also like these recipes
