Duck Breasts With Balsamic Vinegar

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From weber’s big book of grilling

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Steps

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Make the baste: in a small saute pan , combine the balsamic vinegar and honey.

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Bring to a boil.

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Cook over high heat until reduced to 1 / 3 cup.

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Set aside.

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Trim excess fat from duck breasts.

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If the skin is very fatty , trim it to a thickness of inch.

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Score the skin in a diamond pattern.

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Make the seasoning: in a small bowl , combine the seasoning ingredients.

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Sprinkle the breasts with the seasoning , the brush all over with the baste.

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Grill , skin side down , over direct low heat until the internal temperature reaches 160 , 12-14 minutes , basting and turning once halfway through grilling time.

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The juices should be slightly pink , the skin golden brown and crisp.

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Remove from the grill and allow to rest for 3-4 minutes.

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Slice thinly on the bias and serve warm.

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Ingredients

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balsamic vinegar, honey, boneless duck breast halves, fresh thyme, fresh marjoram, kosher salt, fresh ground black pepper