Grilled Duck Breast

Here is the recipe for making a delicious grilled duck breast with an Italian twist.

Ingredients

• 2 duck breasts (each about 200-250g)
• Salt and pepper to taste
• Extra virgin olive oil
• Fresh thyme or rosemary (optional)

Preparation

1. Preheat the grill to medium-high.
2. Score the duck skin in a fine grid, being careful not to cut into the meat beneath. This helps to render the fat and make the skin crispy.
3. Season both sides of the duck breasts with salt and pepper.
4. Place the duck breasts on the grill, skin side down. Cook for about 5-6 minutes or until the skin is crisp and golden.
5. Turn the breasts and cook for another 4-5 minutes for a rare finish, or longer depending on your preference.
6. Once cooked, transfer the duck to a cutting board and let it rest for a few minutes before slicing. This allows the juices to redistribute, making the meat juicier.
7. Serve the sliced duck breasts with a drizzle of extra virgin olive oil and, if desired, garnish with fresh thyme or rosemary.

Note:

For an Italian variant, you can prepare a balsamic vinegar reduction to use as a sauce. In a pan, reduce some Modena balsamic vinegar until it has a syrupy consistency. Pour the reduction over the grilled duck to add balanced sweetness and a typically Italian touch.

Trivia

In Italy, duck is often served with fruit, such as apples or plums, to counteract its rich flavor. Some chefs also add a dash of balsamic vinegar at the end to balance the sweetness of the fruit.