Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts, each approximately 250 grams, in a crisscross pattern without cutting into the meat, then season both sides with 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   In a small saucepan, combine 200 grams of fresh pitted cherries, 100 milliliters of dry red wine, 2 tablespoons of honey, and 2 sprigs of fresh rosemary.

3. 3

   Bring the cherry mixture to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally, until the sauce slightly thickens.

4. 4

   Prepare a charcoal grill for medium-high direct heat, ensuring the coals are glowing and covered with light ash.

5. 5

   Place the seasoned duck breasts, skin-side down, directly on the hot grill grates and cook for 9 minutes to render the fat and crisp the skin.

6. 6

   Flip the duck breasts and grill for another 7 minutes for a medium-rare finish, or adjust cooking time to reach your desired doneness.

7. 7

   Remove the grilled duck breasts from the heat, transfer them to a cutting board, and allow them to rest for 5 minutes before thinly slicing against the grain and serving with 50 milliliters of the warm cherry and rosemary sauce per portion.