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1
Carefully cut a pocket into the duck breast lengthwise being careful not to cut all the way through.
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2
Combine the vinegar, melted butter, and olive oil, with a little salt and pepper in a bowl, with duck breast, and marinate for at least 8 hours, refrigerated.
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3
When ready to grill, remove breast from marinade.
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4
Macerate the dried cherries in 1 cup of the Champagne for 10 minutes.
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5
Pour the rest of the champagne in a saucepan and simmer, until reduced to 1 cup; set aside and let cool.
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6
In a small mixing bowl, mix together the goat cheese, macerated cherries, and walnuts until well combined.
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7
Stuff each duck break with the mixture and seal with a toothpick.
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8
When the Champagne has cooled to room temperature, stir in the sugar.
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9
Before the sugar begins to dissolve, brush the mixture onto the duck breast and place on a preheated grill.
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10
Grill 3 minutes on 1 side; then turn 45 degrees to create nice grill mark crosshatches.
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11
Continue to brush the duck breasts with the glaze while cooking.
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12
Flip the breast and cook on the other side, until cooked through, slightly pink inside.
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13
In the last seconds of grilling, place the breast on the hottest part of the grill for 8 to 12 seconds to sear.
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14
Plate and serve immediately.
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15
Serving suggestion: Roasted root vegetables like cubed butternut squash, acorn squash, and parsnips.
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16
Or maple syrup whipped sweet potatoes.
