Grilled Duck with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.