Grilled Duck Breast with Balsamic Glaze
Mallard Duck Recipe
1Setup & Prepare
About This Recipe
Grilled duck breasts feature perfectly charred skin and tender, juicy meat enhanced by a sweet-tangy balsamic glaze. The outdoor cooking method imparts smoky flavors while the reduced balsamic creates a sophisticated sauce that elevates simple grilling to restaurant quality.
Cultural Context
This preparation showcases the marriage of American grilling culture with Italian balsamico traditions. The technique highlights duck breast's premium quality while the aged balsamic provides sweet-tart complexity that enhances the meat's natural richness without masking its distinctive character.
2Ingredients
Shopping List
3Cooking Instructions
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Breast Preparation: Score skin in crosshatch pattern. Brush with olive oil and season with salt, pepper, and herbs. Let come to room temperature, 30 minutes.
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Glaze Preparation: Combine balsamic vinegar, honey, mustard, garlic, and rosemary in small saucepan. Simmer until reduced by half and syrupy, about 12 minutes.
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Grill Preparation: Preheat grill to medium-high heat. Clean and oil grates well.
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Grilling: Place breasts skin-side down first. Grill 6-7 minutes until skin is crispy and well-marked.
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Flipping: Flip and continue grilling 4-5 minutes more until internal temperature reaches 135°F for medium-rare.
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Glazing: Brush with balsamic glaze during final 2 minutes of cooking.
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Resting: Remove from grill and rest 5 minutes under loose foil tent.
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Slicing: Slice diagonally against the grain and serve with remaining glaze.
4Chef's Notes & Pairings
Chef's Notes
- Score the skin deeply to render fat and prevent shrinkage
- Don't move the duck once on the grill - let it develop proper sear marks
- The glaze should be thick enough to coat the back of a spoon
Wine Pairing
Italian Chianti or Sangiovese - wines that echo the balsamic tradition while providing enough structure for the grilled duck.
Nutrition Facts
Per serving: 385 calories, 34g protein, 22g fat, 12g carbohydrates. Healthy grilled preparation with Italian flair.
