Duck Breasts With Balsamic Vinegar

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 1 cup balsamic vinegar
• 1 tablespoon honey
• 4 (8 -10 ounce) muscovy boneless duck breast halves (about 3/4 inch thick)
• 4 teaspoons finely chopped fresh thyme
• 4 teaspoons finely chopped fresh marjoram
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 make the baste: in a small saute pan, combine the balsamic vinegar and honey; bring to a boil; cook over high heat until reduced to 1/3 cup; set aside.
• 2 trim excess fat from duck breasts; if the skin is very fatty, trim it to a thickness of ¼ inch; score the skin in a diamond pattern.
• 3 make the seasoning: in a small bowl, combine the seasoning ingredients.
• 4 sprinkle the breasts with the seasoning, the brush all over with the baste.
• 5 grill, skin side down, over direct low heat until the internal temperature reaches 160°, 12-14 minutes, basting and turning once halfway through grilling time.
• 6 the juices should be slightly pink, the skin golden brown and crisp.
• 7 remove from the grill and allow to rest for 3-4 minutes.
• 8 slice thinly on the bias and serve warm.