Grilled Pekin Duck Breast with a Cherry-Port glaze
(The Riverside Inn)


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Ingredients

4 Pekin duck breasts
1/2 cup Granulated sugar
1/2 cup Balsamic vinegar
1 1/2 cup Port
3 cup Chicken stock
1 tsp Salt
1/2 tsp Freshly ground black pepper
2 cup Fresh pitted cherries
1/4 cup Water
2 tbs Cornstarch

Instructions

In heavy bottom pan over medium heat, place sugar and a few tablespoons of port. Cook until sugar has turned golden brown and resembles caramel. Carefully add vinegar and port, whisking until liquid and sugar have come to a boil and sugar has dissolved. Add chicken stock and reduce by half, this will take 10 minutes or so. Add cherries, salt, and pepper and return to a boil. Combine water and cornstarch and mix with finger in small bowl until cornstarch is fully incorporated in water. Slowly add cornstarch to boiling sauce, whisking constantly, until sauce is thickened. This may not use all of the cornstarch or it may require some additional depending on how much the stock was reduced. Reduce the heat to a simmer and cook for 2 min. While sauce is cooling, Season the duck breasts and place fat side down on medium-high grill. Moving breasts around the grill when flame ups occur, grill until fat is golden brown and crispy. Turn duck over and grill until desired doneness is achieved. Top with glaze and enjoy!
 
 
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