Grilled Gressingham Duck with Cherry Sauce
Elevate your next dinner with this luxurious Grilled Gressingham Duck with Cherry Sauce, a show-stopping dish that perfectly balances savory and sweet flavors. Tender, juicy duck breasts are expertly grilled to achieve golden, crispy skin and a succulent medium-rare interior, then paired with a rich, velvety cherry sauce made from sweet cherries, red wine, balsamic vinegar, and a touch of honey. Infused with fresh rosemary and finished with a hint of buttery smoothness, the sauce provides a gourmet flair that's irresistibly mouthwatering. Perfect for a romantic dinner for two or an elegant gathering, this recipe is quick to prepare yet rich in flavor, making it ideal for impressing your guests. Pair this dish with roasted seasonal vegetables or creamy mashed potatoes for a memorable feast that celebrates bold and deliciously contrasting tastes.
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Recipe Information
Ingredients
- 2 pieces Gressingham duck breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 200 grams Sweet cherries (pitted)
- 75 milliliters Red wine
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Honey
- 15 grams Unsalted butter
- 1 sprig Fresh rosemary
Instructions
Preheat your grill to medium-high heat.
Using a sharp knife, score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
Season both sides of the duck breasts generously with salt and black pepper.
Brush the duck breasts lightly with olive oil to prevent sticking on the grill.
Place the duck breasts skin-side down on the preheated grill. Cook for 6-8 minutes, or until the skin is golden brown and crispy.
Flip the duck breasts and grill for another 4-6 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare. Adjust cooking time as desired for other levels of doneness.
Remove the duck breasts from the grill, cover them loosely with aluminum foil, and let them rest for 10 minutes.
While the duck is resting, prepare the cherry sauce. In a small saucepan over medium heat, combine the cherries, red wine, balsamic vinegar, honey, and rosemary.
Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the cherries soften and the sauce thickens slightly.
Remove the sauce from heat and stir in the butter until it melts, giving the sauce a glossy finish. Discard the rosemary sprig.
Slice the grilled duck breasts thinly and arrange them on a serving plate. Spoon the cherry sauce generously over the duck slices.
Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 22.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 791 mg | 17% | |
*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.
