Grilled Duck Breast With Black Cherry-Balsamic Reduction

1. 1

   Score the fat and skin of the duck breasts.

2. 2

   Pour chicken broth and most of the vinegar into a saucepan over med-low heat. Add fruit spread and reduce for about half an hour, or until it's reduced by about 2/3. When duck is sliced, add the extra juices to your sauce.

3. 3

   About 15 minutes before you want to serve dinner, roll your duck breasts in the remaining balsamic vinegar. You really only need a few tablespoons because it's just a simple coating.

4. 4

   Heat your grill to medium heat and put the breasts on skin side up. Cook most of the way through, then flip for about a minute to get the skin crispy. You want most of the fat to have cooked off by this point, or you'll get crazy flames. Either way, there'll be some flare-up, but it should be controlled. If the flames get too high, flip it back over and finish cooking that way.

5. 5

   Let rest for about 5 minutes, slice, and sprinkle with sea salt.

6. 6

   Serve with balsamic cherry jus. We had steamed broccoli and roasted potatoes with the duck, and it was absolutely perfect.

* Per serving · 4 servings · Values may vary.

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