Grilled Duck with Crispy Kale and Cherry Gastrique

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Season the grilled kale with a pinch of salt and pepper. Arrange on serving plates as a base.

8. 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.