Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the duck breasts by scoring the skin in a crisscross pattern without cutting into the meat, then pat them dry with paper towels.

2. 2

   In a small bowl, whisk together 0.5 cup honey, 2 tablespoons apple cider vinegar, 2 minced garlic cloves, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.

3. 3

   Place the scored duck breasts in a shallow dish, pour the prepared marinade over them, ensure they are well coated, and refrigerate for at least 2 hours or up to 4 hours.

4. 4

   While the duck marinates, prepare the cranberry glaze by simmering 1 cup fresh cranberries and 0.25 cup water in a small saucepan over medium heat for 10-15 minutes until the cranberries burst and the sauce thickens slightly, then set aside.

5. 5

   Preheat a grill to medium-high heat, then lightly brush the grates with 1 tablespoon vegetable oil to prevent sticking.

6. 6

   Place the marinated duck breasts skin-side down on the preheated grill and cook for 8-10 minutes until the skin is crispy and golden brown, then flip and cook meat-side down for another 10-12 minutes or until desired doneness is reached.

7. 7

   During the last 5 minutes of cooking, brush the grilled duck with half of the prepared cranberry glaze every couple of minutes, ensuring a sticky, flavorful crust develops.

8. 8

   Remove the duck from the grill, let it rest for 5-7 minutes before slicing, then garnish with 2 tablespoons chopped fresh dill and serve with the remaining cranberry glaze on the side.