Grilled Duck with Rhubarb Cherry Glaze
Delight your taste buds with the sophisticated flavors of Grilled Duck with Rhubarb Cherry Glaze, a recipe that combines tender, crispy-skinned duck breasts with a sweet-tart glaze bursting with seasonal ingredients. The glaze, made from simmered rhubarb, juicy cherries, honey, and a hint of balsamic vinegar, is elevated by bright citrusy orange zest and aromatic fresh thyme. The duck is expertly grilled to perfection—crispy on the outside and tender on the inside—making it the ideal canvas for the luscious, silky glaze. Perfect for special occasions or an impressive dinner, this dish is easy to prepare with simple steps yet delivers gourmet-level flavor. Pair it with roasted vegetables or a light summer salad for an unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces duck breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup (chopped) rhubarb
- 1 cup (pitted) cherries
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon orange zest
- 2 cloves (minced) garlic
- 1 teaspoon fresh thyme
- 1 cup water
Instructions
Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and pepper, then rub them with olive oil. Set aside to come to room temperature while making the glaze.
In a small saucepan, combine rhubarb, cherries, honey, balsamic vinegar, orange zest, garlic, thyme, and water. Bring to a simmer over medium heat.
Cook the glaze mixture for 10-12 minutes, stirring occasionally, until the rhubarb softens and the cherries break down.
Use an immersion blender or transfer the mixture to a blender to purée until smooth. Return the sauce to the pan and simmer for another 5 minutes to thicken. Set aside.
Preheat a grill to medium-high heat (about 375-400°F). Place the duck breasts skin-side down on the grill grates.
Cook the duck for 6-8 minutes on the skin side until the fat renders and the skin becomes crispy. Flip and cook for another 4-6 minutes on the meat side until the internal temperature reaches 130°F for medium-rare.
Remove the duck from the grill and let it rest for 5-7 minutes to allow the juices to redistribute.
Slice the duck breasts thinly against the grain and serve with a generous drizzle of rhubarb cherry glaze. Garnish with fresh thyme, if desired.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 23.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 59 mg | 5% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
