Grilled Duck with Cauliflower

Instructions

1. 1

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

   Tip: Room temperature duck cooks more evenly and develops better skin texture.

2. 2

   Toss cauliflower steaks with 2 tablespoons olive oil, minced garlic, thyme, salt and pepper. Set aside.

   Tip: Oil the cauliflower well to prevent sticking on the grill.

3. 3

   Preheat grill to medium-high heat (around 400°F). Place duck breasts skin-side down on the grill and cook for 8-10 minutes until skin is golden and crispy, then flip and cook for another 5-6 minutes for medium-rare.

   Tip: Avoid moving the duck around; let the skin render undisturbed for best crispiness.

4. 4

   During the last 3 minutes of duck cooking, place cauliflower steaks on the grill and cook for 3-4 minutes per side until lightly charred and tender.

5. 5

   While proteins cook, prepare the cherry gastrique: combine red wine, balsamic vinegar, and honey in a small saucepan over medium heat. Add pitted cherries and simmer for 8-10 minutes until the sauce reduces by half.

   Tip: Stir occasionally to ensure even reduction and caramelization.

6. 6

   Remove duck from grill and let rest for 5 minutes before slicing. Transfer cauliflower steaks to serving plates.

   Tip: Resting allows juices to redistribute, keeping the meat tender and moist.

7. 7

   Slice duck breasts diagonally and arrange over or beside the cauliflower. Drizzle cherry gastrique over everything.

8. 8

   Garnish with fresh parsley, lemon zest, and a final drizzle of quality olive oil. Serve immediately while duck is warm.

   Tip: The acidity from the lemon brightens the rich flavors of the duck and cherry sauce.