Duck Breasts With Grilled Radicchio And Honey Glaze

Name: Duck Breasts With Grilled Radicchio And Honey Glazed Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry red wine; 1/4 cup port; 3 tablespoons balsamic vinegar; 1/2 cup fresh orange juice; 1/2 cup olive oil; 1 orange finely grated; 1 carrot peeled and sliced into thin rounds; 1/2 cup fennel bulb minced; 3 tablespoons fennel minced, tops; 2 shallots minced; 2 cloves garlic minced; 2 tablespoons fresh rosemary minced; salt; freshly ground pepper; 6 boneless duck breasts from 3 ducks; 6 heads radicchio halved; 3 pears firm, peeled, cored and halved; 3 tablespoons honey

Servings: persons

1 cup dry red wine
1/4 cup port
3 tablespoons balsamic vinegar
1/2 cup fresh orange juice
1/2 cup olive oil
1 orange finely grated
1 carrot peeled and sliced into thin rounds
1/2 cup fennel bulb minced
3 tablespoons fennel minced, tops
2 shallots minced
2 cloves garlic minced
2 tablespoons fresh rosemary minced
salt
freshly ground pepper
6 boneless duck breasts from 3 ducks
6 heads radicchio halved
3 pears firm, peeled, cored and halved
3 tablespoons honey

1
Whisk together the wine, the 1/4 cup of port, vinegar, orange juice, and olive oil in a small bowl.
2
Add the orange zest, carrot, fennel and fennel tops, shallots, garlic, and rosemary.
3
Season with salt and pepper.
4
Place the duck breasts and radicchio flat in a large, shallow dish.
5
Pour the marinade over all and marinate at room temperature, turning the duck breasts and radicchio occasionally, for 2 hours.
6
Prepare charcoal or wood chips for griling.
7
Remove the radicchio from the marinade and thread onto metal skewers.
8
Grill about 4 inches from the hot coal until wilted and lightly charred on the outside, about 5 minutes per side.
9
Grill the duck breasts skin-side down, basting occasionally with leftover marinade, for 6 minutes.
10
Turn and continue grilling just until the duck breasts are pink in the center, 2 to 3 minutes longer.
11
Place the pear halves flat on the grill and brush with the 2 tablespoons port and the honey.
12
Grill, turning once, for 3 to 4 minutes.
13
Carve the duck breasts into thin diagonal slices and fan onto a serving plate, surrounded by the radicchio and pears.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup dry red wine, 1/4 cup port, 3 tablespoons balsamic vinegar, 1/2 cup fresh orange juice, and more.

Yes, Duck Breasts With Grilled Radicchio And Honey Glazed Pears falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Breasts With Grilled Radicchio And Honey Glazed Pears

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions