Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the duck marinade by combining 3 tablespoons of honey, 2 tablespoons of olive oil, 1 tablespoon of dried marjoram, 2 minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a medium bowl.

2. 2

   Score the skin of 2 duck breasts with a sharp knife in a crosshatch pattern, then generously coat them with the prepared marinade and allow the duck to marinate at room temperature for 30 minutes, or refrigerate for at least 2 hours.

3. 3

   Preheat a charcoal grill to medium-high heat, creating two zones: one for direct searing and another for indirect cooking.

4. 4

   Place the marinated duck breasts skin-side down over direct medium-high heat and grill for 6-8 minutes until the skin is crispy and rendered, then flip the duck and move it to the indirect heat zone to cook for another 4-6 minutes until the internal temperature reaches 160°F (71°C).

5. 5

   While the duck is grilling, melt 1 tablespoon of butter in a grill-safe cast-iron skillet, then add 2 cored and sliced medium apples and 1 sliced medium red onion, sautéing until softened, about 8-10 minutes.

6. 6

   Stir in 0.25 cup of apple cider vinegar, 1 teaspoon of brown sugar, a pinch of salt, and a pinch of pepper into the apple and onion mixture, continuing to cook until slightly reduced and caramelized, about 5-7 minutes.

7. 7

   Remove the duck breasts from the grill and let them rest on a cutting board for 5 minutes before thinly slicing against the grain.

8. 8

   Serve the warm sliced grilled duck immediately with the flavorful apple and red onion compote on the side.