Bourbon Maple Glazed Grilled Duck

Ingredients

• 4 boneless duck breasts, skin on
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/3 cup bourbon
• 1/3 cup maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1 sprig fresh thyme

Method

1. 1

   Using a sharp knife, score the duck breast skin in a tight crosshatch pattern, cutting through the fat but not into the meat.

2. 2

   Season both sides of the duck breasts with kosher salt and black pepper. Let rest at room temperature for 15 minutes.

   15:00 · Rest duck
3. 3

   In a small saucepan over medium heat, combine the bourbon, maple syrup, soy sauce, butter, garlic, smoked paprika, and thyme sprig. Simmer, stirring occasionally, until reduced by half and syrupy, 8 to 10 minutes.

   8:00 · Simmer glaze
4. 4

   Remove the thyme sprig from the glaze and set the glaze aside, reserving a portion for serving.

5. 5

   Place a cast iron skillet on the grill grates over medium heat and place the duck breasts skin-side down. Cook, pressing occasionally, until the skin is deep golden and much of the fat has rendered, 8 to 10 minutes.

   8:00 · Render duck skin
6. 6

   Pour off excess rendered fat from the skillet, then transfer the duck breasts directly onto the grill grates, skin-side up, over medium heat.

7. 7

   Grill the duck breasts, brushing generously with the bourbon maple glaze every couple of minutes, until an instant-read thermometer inserted into the thickest part reads 130°F to 135°F for medium-rare, 6 to 8 minutes.

   6:00 · Grill duck
8. 8

   Transfer the duck breasts to a cutting board and let rest for 5 minutes before slicing.

   5:00 · Rest before slicing
9. 9

   Slice the duck breasts on the bias and arrange on plates. Drizzle with the reserved bourbon maple glaze and serve immediately.