Grilled Duck with Tomato and Herb Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but achievable on a weeknight. Duck breasts get wonderfully crispy skin while staying tender inside, and the tomato and herb glaze comes together in just twenty minutes of prep. Fresh tomatoes are packed with lycopene, a powerful antioxidant that supports heart health, and they pair beautifully with aromatic basil and thyme. What I love most is that despite tasting fancy enough for company, the entire meal, from start to finish, takes less than an hour. It's impressive, delicious, and easier than you'd think.
Ella x
Ingredients
- 4duck breasts(skin scored in crosshatch pattern)
- 500 gramsfresh tomatoes(diced)
- 3garlic cloves(minced)
- 10 gramsfresh basil(chopped)
- 2 sprigsfresh thyme
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonsolive oil
- 1shallot(finely diced)
- 1 tablespoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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