Grilled Duck with Tomato and Herb Glaze

Instructions

1. 1

   Remove duck breasts from refrigerator 15 minutes before cooking to bring to room temperature. Pat dry with paper towels and season both sides generously with salt and pepper.

   Tip: Scoring the skin helps render the fat and creates a crispy exterior.

2. 2

   Heat a grill or grill pan to medium-high heat. Place duck breasts skin-side down on the grill and cook for 6-7 minutes until skin is golden and crispy. Avoid moving them during cooking.

   Tip: Don't flip too early; let the skin render completely for best results.

3. 3

   Flip the duck breasts and cook for another 4-5 minutes for medium-rare doneness. Transfer to a resting plate and tent loosely with foil for 5 minutes.

   Tip: Duck is best served medium-rare to maintain juiciness and tenderness.

4. 4

   While duck rests, heat olive oil in a saucepan over medium heat. Add shallot and garlic, sautéing for 2 minutes until fragrant and softened.

   Tip: Don't let the garlic brown; it will become bitter.

5. 5

   Add diced tomatoes, balsamic vinegar, and honey to the pan. Stir well and simmer for 8-10 minutes, allowing the flavors to meld and the sauce to reduce slightly.

   Tip: The sauce should thicken but remain pourable.

6. 6

   Remove from heat and gently fold in fresh basil and thyme leaves. Taste and adjust seasoning with additional salt and pepper as needed.

   Tip: Add fresh herbs at the end to preserve their bright flavor and aroma.

7. 7

   Slice each duck breast diagonally against the grain into 5-6 pieces. Arrange on serving plates and spoon the warm tomato herb glaze over the top.

   Tip: Slicing against the grain ensures tender, easy-to-chew pieces.