Grilled Duck Breasts With Dried Cherry-Zinfandel Sauce
This grilled duck recipe features succulent boneless, skin-on duck breasts generously seasoned with a fragrant spice rub, grilled to juicy perfection, and served with a flavorful sweet cherry and wine sauce. It's a delightful dish that brings together the richness of duck with a hint of Asian-inspired spices and a touch of sweetness from dried cherries. Perfect for a special dinner or an outdoor BBQ, this dish is sure to impress your family and friends!
— Constant Cookbook
Ingredients
- 1 Tbs. ground ginger
- 1 Tbs. Chinese five-spice powder
- 1 Tbs. freshly ground white pepper
- 1 1/2 tsp. salt
- 4 boneless, skin-on duck breast halves
- 1 cup chicken stock
- 1/4 cup Zinfandel or other full-bodied dry
- red wine
- 1/2 cup dried sweet cherries
- 1 Tbs. dark soy sauce
- 1 Tbs. dark corn syrup
- 1 Tbs. cornstarch dissolved in 2 Tbs. wine
- or water
Instructions
- Prepare a charcoal or gas grill for direct grilling over medium heat.
- To make the spice rub, in a small bowl, mix together the ginger, five-spice powder, white pepper and salt. Sprinkle generously on both sides of the duck breasts and rub in.
- To make the sauce, in a saucepan combine the stock, wine, dried cherries, soy sauce and corn syrup. Cook over high heat, stirring often, until reduced by about half, 7 to 10 minutes. Remove from the heat. Stir in the cornstarch mixture and cook over medium heat for about 1 minute, stirring constantly, to thicken the sauce. Set aside and keep warm.
- Place the duck breasts, skin side down, on the grill, directly over medium heat. Cover the grill and cook until the duck is well browned on the bottom side, 7 to 10 minutes, checking occasionally for flare-ups and moving the duck to a cooler part of the grill if needed. Turn and grill for 5 minutes more. Check for doneness by cutting into a breast or testing with an instant-read thermometer. Duck breasts should be cooked medium-rare to medium, still pink at the center, or until an instant-read thermometer registers 135° to 140°F. Continue to cook as needed.
- Transfer to a platter, cover loosely with aluminum foil and let rest for 5 minutes. To serve, slice each duck breast on the diagonal and spoon the sauce over the slices. Serves 4.
- <strong>Note:</strong> The spice rub in this recipe is also delicious with chicken or pork.
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