- 4 duck breasts with fat cap in place
- 1/4 cup plus 1 tbsp balsamic vinegar
- 1 cup fresh Bing cherries, pitted and halved
- Pepper and salt to taste
- With a sharp knife, score the fat on the breast by cutting ½ inch deep diagonal slashes into the fat cap making a diamond pattern. Being careful not to go into the meat.
- Place the duck breasts into a sealable plastic bag. Pour ¼ cup of vinegar overtop of the meat, seal the bag and toss to coat. Place the meat in the refrigerator and marinate for 20 minutes (no longer).
- Remove the meat from the marinade, place the meat on a baking tray and season the duck breasts with pepper.
- Prepare the barbecue by placing a drip pan under the grates of the barbeque. This is done to prevent flare-ups from the fat on the duck.
- Preheat the barbeque to 375°F (190°C).
- Place the duck fat side down and cook for 7-8 minutes or until golden and crispy.
- Flip and cook for 3-4 minutes on the other side.
- Note duck is best served medium rare so do not overcook.
- Remove the meat from the grill and tent loosely with tin foil. Allow the meat to rest for 10 minutes.
- Slice the duck meat against the grain into ¼ inch thick slices. Sprinkle the meat with salt.
- Place the halved cherries in a bowl. Add the remaining 1 tablespoon of balsamic vinegar and serve with the duck
- . click on the picture for a video on how to cook duck breast. Enjoy!