Grilled Peppered Duck Breasts with Cherry-Port Sauce Recipe :: The Meatwave
Heavily peppered duck breasts are grilled and paired with a sweet and tart port sauce that combine into a rich and warm duo that's fitting for the start of winter.
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Cooking tools:
- Grill
- Instant-read thermometer
- Pepper mill
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Tongs
- Spoon
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoons finely chopped shallots (about 1 small)
- 1 cup ruby port
- 1/4 cup balsamic vinegar
- 1 cup frozen pitted cherries, thawed and halved
- 1 tablespoon dark brown sugar
- 4 boneless, skin-on duck breasts, aboug 6 ounces each
- Kosher salt
- freshly ground black pepper
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