Cranberry Orange Glazed Grilled Duck Breast

Ingredients

• 4 boneless duck breasts, skin on
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup fresh cranberries
• 1/2 cup orange juice, freshly squeezed
• 1/3 cup granulated sugar
• 1 tablespoon orange zest
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter

Method

1. 1

   Pat duck breasts dry with paper towels. Using a sharp knife, score the 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 salt and pepper. Let rest at room temperature for 15 minutes.

   15:00 · Rest duck breasts
3. 3

   In a small saucepan over medium heat, combine cranberries, orange juice, sugar, orange zest, honey, balsamic vinegar, garlic, and cinnamon. Bring to a simmer.

4. 4

   Simmer the cranberry mixture, stirring occasionally and mashing berries with a spoon, until thickened and glossy.

   10:00 · Simmer cranberry glaze
5. 5

   Remove glaze from heat, stir in butter until melted and smooth, then strain through a fine mesh sieve if a smooth glaze is desired. Set aside.

6. 6

   Preheat the grill for two-zone cooking, with one side set to medium-high heat and the other side left unlit for indirect heat.

7. 7

   Place duck breasts skin-side down over the direct heat zone and grill without moving to render the fat and crisp the skin.

   8:00 · Render duck skin
8. 8

   Move duck breasts to the indirect heat zone, skin-side up, and brush generously with the cranberry orange glaze.

9. 9

   Cover the grill and cook over indirect heat, brushing with more glaze every few minutes, until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.

   8:00 · Grill duck over indirect heat
10. 10

    Transfer duck breasts to a cutting board and let rest, skin-side up, loosely tented with foil.

    5:00 · Rest duck before slicing
11. 11

    Slice duck breasts on the bias into thin pieces and arrange on plates. Drizzle with remaining glaze and serve immediately.