Grilled Duck with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is my favorite weeknight dinner that feels fancy but comes together in just 45 minutes. Grilled duck breast is so much easier than people think, and when you pair it with garlicky sautéed spinach, you get a restaurant quality meal at home. The spinach is packed with iron and antioxidants, making this dish as nutritious as it is delicious. What I love most is that it requires minimal ingredients and simple technique, yet the cherry gastrique adds this beautiful sweet and tart complexity that makes everyone think you spent hours in the kitchen.
Ella x
Ingredients
- 4duck breast(skin scored in crosshatch pattern)
- 1893 mlfresh spinach(loosely packed)
- 4 clovesgarlic(minced)
- 1shallot(thinly sliced)
- 237 mlfresh cherries(pitted and halved)
- 3 tablespoonsred wine vinegar
- 2 tablespoonshoney
- 237 mlchicken stock
- 2 tablespoonsbutter
- 1 tablespoonolive oil
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 2thyme sprigs(fresh)
Detail level
Instructions
- 1
Pat duck breasts dry with paper towels and season generously with salt and pepper on both sides. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat.
Tip: Scoring the skin helps render the fat and create a crispier exterior.
- 2
Heat a large skillet over medium-high heat without any oil. Place duck breasts skin-side down and cook for 10-12 minutes until the skin is golden brown and crispy, rendering most of the fat.
Tip: Pour off excess fat as it accumulates to prevent the pan from smoking.
- 3
Flip the duck breasts and cook for another 4-5 minutes until the internal temperature reaches 130°F for medium-rare. Transfer to a cutting board and tent loosely with foil to rest for 5 minutes.
Tip: Resting allows the juices to redistribute throughout the meat.
- 4
While the duck rests, discard all but 1 tablespoon of fat from the pan. Add sliced shallot and cook over medium heat for 2 minutes until softened.
Tip: Reserve some of the rendered duck fat for cooking the spinach.
- 5
Pour in red wine vinegar and honey, scraping up any browned bits from the bottom of the pan. Add pitted cherry halves and chicken stock, then simmer for 3-4 minutes until the sauce thickens slightly.
Tip: This gastrique should be glossy and coat the back of a spoon lightly.
- 6
In a separate large skillet, heat 1 tablespoon reserved duck fat with minced garlic over medium heat. Add fresh spinach in batches, stirring gently until wilted, about 3-4 minutes total. Season with salt and pepper.
Tip: Work in batches to avoid overcrowding the pan and steaming the spinach.
- 7
Divide wilted spinach among four plates. Slice each rested duck breast diagonally into thin pieces and arrange over the spinach.
Tip: Slicing against the grain ensures more tender pieces.
- 8
Spoon the warm cherry gastrique with shallots over the duck and spinach. Garnish with fresh thyme sprigs and serve immediately.
Tip: The warm sauce melts beautifully over the cool spinach and hot duck.
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