Grilled Duck Breast with Balsamic Glaze

This is a fantastic way to prepare duck on the grill. You can do the whole duck as well this way, but I prefer to use just the breasts for this one. It may look like you won’t have enough glaze to finish this duck but a little goes a long way. This recipe calls for a dry rub as well as a glaze. It goes great with a wild rice on the side.

Grilled Duck Breast with a Balsamic Glaze

1 cup balsamic vinegar
1 Tbs honey
2 tsp dried thyme
2 tsp dried marjoram
1 tsp kosher salt
1 tsp ground black pepper
2 duck breasts, about 8 to 10 ounces each

To make the glaze: In a small sauce pan, combine the honey and the balsamic vinegar. Bring to a boil and cook until only about 1/3 cup remains.

To make the dry rub: Combine the thyme, marjoram, kosher salt and ground black pepper in a small bowl.

To prepare the duck: Make cuts in a cross hatch pattern on the skin of the duck breast about 1/2 inch apart. Rub both sides of the duck breasts with the dry rub. Apply a coating of the glaze to both sides of the breast.

Cook the breast over direct low heat for 12 to 14 minutes (follow the instructions here), basting with the remaining glaze half way through. Remove from the grill and let rest for 4-5 minutes. Slice the breast on the bias (across the grain of the meat) and place on a serving platter.