Grilled Duck with Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Remove duck breasts from refrigerator 30 minutes before cooking. Pat completely dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Bringing duck to room temperature ensures even cooking, and dry skin is essential for achieving crispiness.

2. 2

   Preheat grill to medium-high heat (around 400°F). Brush butternut squash rounds with olive oil and season with salt and pepper on both sides.

   Tip: If using a charcoal grill, create a two-zone fire with direct and indirect heat for better control.

3. 3

   Place duck breasts skin-side down on the grill over direct heat. Grill for 8-10 minutes without moving, allowing the skin to render and turn golden brown and crispy.

   Tip: Resist the urge to move the duck; stillness creates the crispiest skin possible.

4. 4

   Flip duck breasts and move to indirect heat. Grill for another 6-8 minutes for medium-rare doneness (internal temperature of 135°F). Transfer to a cutting board and let rest for 5 minutes.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness and flavor.

5. 5

   While duck rests, place butternut squash rounds directly over medium heat flames. Grill for 4-5 minutes per side until tender with light char marks and caramelization.

   Tip: Mark the squash perpendicular halfway through cooking for attractive crosshatch grill marks.

6. 6

   In a small saucepan over medium heat, melt butter and add minced garlic and fresh sage. Cook for 2-3 minutes, swirling occasionally, until butter turns golden brown and releases a nutty aroma.

   Tip: Watch carefully during browning—butter can burn quickly, so remove from heat as soon as it smells toasty.

7. 7

   Stir sherry vinegar and honey into the brown butter sauce. Taste and adjust seasoning with additional salt and pepper as needed.

   Tip: The vinegar cuts through the richness of the duck and butter beautifully while the honey adds subtle sweetness.

8. 8

   Slice duck breasts against the grain into 1/4-inch thick slices. Arrange on a platter with grilled butternut squash rounds, drizzle with sage brown butter sauce, and garnish with fresh thyme.

   Tip: Slicing against the grain breaks down muscle fibers and makes the duck more tender to bite through.