Grilled Duck with Artichoke Hearts and Balsamic Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinner party dishes because it looks fancy but comes together in just 35 minutes. Duck breasts have such a rich, elegant flavor, and when paired with tender artichoke hearts and a glossy balsamic glaze, they create something restaurant worthy right in your own kitchen. Artichokes are packed with antioxidants and fiber, making this dish as nourishing as it is delicious. The best part? You can prep everything ahead of time, so when guests arrive, you're mainly just grilling and letting the beautiful flavors do the work for you.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- 8fresh artichoke hearts(halved lengthwise)
- 237 mlbalsamic vinegar
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 4 sprigsfresh thyme
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- 1 teaspooncracked black pepper
- 1lemon(halved)
- 237 mlchicken stock
- 1 tablespoonbutter(cold)
Detail level
Instructions
- 1
Pat duck breasts dry with paper towels and season generously on both sides with salt and pepper. Let sit at room temperature for 15 minutes.
Tip: Room temperature duck cooks more evenly and helps render the skin to a crispy finish.
- 2
Heat a large cast-iron skillet over medium-high heat. Place duck breasts skin-side down in the dry pan and cook for 8-10 minutes until skin is golden and crispy, rendering out the fat.
Tip: Don't move the duck while cooking; resist the urge to flip too early for optimal crispiness.
- 3
Flip duck breasts meat-side down, reduce heat to medium, and cook for 4-5 minutes for medium-rare. Transfer to a warm plate and tent loosely with foil.
Tip: Duck is best served medium-rare to maintain its tender, juicy texture.
- 4
In the same skillet with the remaining duck fat, add artichoke halves cut-side down and season with salt and pepper. Grill for 4-5 minutes until golden, flip and cook another 3-4 minutes.
Tip: The rendered duck fat adds incredible flavor to the artichokes.
- 5
Remove artichokes from the pan. Pour off excess fat, leaving about 1 tablespoon in the skillet. Add minced garlic and fresh thyme sprigs, stirring for 30 seconds until fragrant.
Tip: Don't burn the garlic; watch carefully as it cooks quickly.
- 6
Deglaze the pan with balsamic vinegar, scraping up browned bits with a wooden spoon. Add honey and chicken stock, bringing to a simmer.
Tip: The browned bits contain concentrated flavor and add depth to your glaze.
- 7
Simmer the balsamic mixture for 5-6 minutes until reduced by half and syrupy. Remove from heat and whisk in cold butter until glossy. Taste and adjust seasoning.
Tip: The butter adds richness and creates a silky texture in the glaze.
- 8
Slice each duck breast on the bias into 3-4 pieces. Arrange on plates with grilled artichokes, drizzle with balsamic glaze, and garnish with fresh thyme and a squeeze of lemon juice.
Tip: Slicing against the grain ensures tender, easy-to-eat pieces of duck.
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