Grilled Duck with Crispy Kale and Cherry Gastrique
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Duck breasts get beautifully crispy when seared just right, and paired with a tart cherry gastrique and massaged kale, it feels like restaurant quality food. What I love most is that everything comes together in just over an hour, making it perfect for a weeknight dinner or entertaining guests. The kale is packed with nutrients and antioxidants, so you're getting something truly nourishing alongside that luxurious duck. It's simpler than it sounds, I promise.
Ella x
Ingredients
- 4duck breasts(skin-on, 6 oz each)
- 1893 mlfresh kale(roughly chopped, stems removed)
- 4 tablespoonsolive oil
- 355 mlfresh cherries(pitted and halved)
- 3 tablespoonsred wine vinegar
- 2 tablespoonshoney
- 2shallots(minced)
- 3garlic cloves(minced)
- 4 sprigsfresh thyme
- 1½ teaspoonskosher salt
- ¾ teaspoonsblack pepper
- 118 mlvegetable broth
Detail level
Instructions
- 1
Remove duck breasts from refrigeration 30 minutes before cooking. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and pepper.
Tip: Room temperature duck cooks more evenly and develops crispier skin.
- 2
Heat a cast iron grill pan or outdoor grill to medium-high heat. Place duck breasts skin-side down on the hot grill and cook for 8-10 minutes until the skin is deeply golden and crispy.
Tip: Don't move the duck around; let it sit undisturbed for maximum browning.
- 3
Flip the duck breasts and grill for another 4-5 minutes for medium-rare doneness. Transfer to a cutting board and let rest for 5 minutes before slicing.
Tip: Use an instant-read thermometer; aim for 135°F internal temperature.
- 4
While duck rests, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add minced shallots and garlic, sauté for 1 minute until fragrant.
Tip: Keep the heat high to prevent the aromatics from becoming soft and sweet.
- 5
Add the halved cherries to the skillet and cook for 2 minutes. Deglaze with red wine vinegar and add honey and vegetable broth. Simmer for 5 minutes until the sauce thickens slightly.
Tip: The sauce should coat the back of a spoon lightly when ready.
- 6
In another large skillet, heat the remaining 2 tablespoons olive oil over high heat until shimmering. Add the chopped kale in batches, tossing constantly for 4-5 minutes until the edges are charred and crispy.
Tip: Work in batches to avoid overcrowding; the kale needs direct contact with the hot pan.
- 7
Season the grilled kale with a pinch of salt and pepper. Arrange on serving plates as a base.
- 8
Slice the rested duck breasts against the grain into ¼-inch thick pieces. Arrange the slices over the kale and spoon the warm cherry gastrique over the top.
Tip: Slicing against the grain ensures tender, easy-to-eat pieces.
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