Grilled Duck with Parsnip Purée and Cherry Gastrique

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the duck breasts dry with paper towels and season generously on both sides with salt and pepper. Let them rest at room temperature for 10 minutes.

   Tip: Dry skin ensures a crispy exterior when grilled.

2. 2

   While the duck rests, place parsnips in a pot of salted boiling water and cook for 15-18 minutes until very tender. Drain well and return to the pot.

   Tip: Don't skip draining thoroughly to avoid a watery purée.

3. 3

   Mash the cooked parsnips with 2 tablespoons of butter, the warm milk, minced garlic, and a pinch of salt until smooth and creamy. Keep warm over low heat and set aside.

   Tip: Warming the milk prevents the purée from cooling down too quickly.

4. 4

   Heat a small saucepan over medium heat. Add the remaining 2 tablespoons of butter, then add the halved cherries and cook for 2 minutes. Pour in the balsamic vinegar and honey, stirring gently.

   Tip: The cherry gastrique can be made while the duck grills.

5. 5

   Simmer the cherry mixture for 5-7 minutes until it reduces to a glossy glaze. Season with a pinch of salt and set aside.

   Tip: The gastrique will thicken slightly as it cools.

6. 6

   Place duck breasts skin-side down on the preheated grill. Grill for 6-7 minutes without moving them, allowing the skin to render and become golden brown.

   Tip: Resist the urge to flip early; this develops the prized crispy skin.

7. 7

   Flip the duck breasts and grill for another 4-5 minutes for medium-rare doneness. The internal temperature should reach 135°F at the thickest part. Transfer to a cutting board and let rest for 5 minutes.

   Tip: Resting allows the juices to redistribute throughout the meat.

8. 8

   Slice each duck breast on the bias into 1/4-inch strips. Divide the parsnip purée among four plates, arrange duck slices on top, drizzle with cherry gastrique, and garnish with fresh thyme. Serve immediately.

   Tip: Slicing against the grain ensures tender, elegant portions.