Wild duck breast fillets

Grilled Wild Duck Breast with Tart Cherry Barbecue Glaze

Skinless duck breast fillets grilled over high heat and brushed at the end with a sweet-sour tart cherry barbecue glaze.

Serves: 4
Hands-on: 35 min
Total: 1 hr 45 min
Skill: Some experience

Cooks on: Grill · Dinner

Ingredients

1½ lbWild duck breast fillets, 6 to 8 skinless breast fillets
2 tbspBrown sugar
2 clovesGarlic, minced
1 tspSalt
½ tspBlack pepper, ground
1 cup unsweetened tart cherry juice
¼ cup ketchup
2 tbsp cider vinegar
1 tsp smoked paprika
1 tbsp neutral oil

You'll need

Grill
Instant-read thermometer
Saucepan

Helpful: stovetop.

Check labels

Ketchup is usually free of the major allergens, but recipes vary. Check the label.

Method

At least 1 hour and up to 12 hours ahead, pat the duck dry. Lay the fillets between sheets of plastic wrap and gently pound the thick ends to an even ¾ inch so each fillet cooks evenly. Season all over with the salt and pepper and refrigerate uncovered on a plate.
Simmer the cherry juice, ketchup, cider vinegar, brown sugar, garlic and smoked paprika in a small saucepan on the stove or grill until reduced to about ⅔ cup and thick enough to coat a spoon, 12 to 15 minutes. Pour half into a serving bowl and keep the rest for brushing.
Set up the grill for two zones: one side hot, about 450 to 500°F at the grate, the other side with the burners off or no coals under it. Clean and oil the grates well.
Pat the duck dry again and rub it with the oil. Grill the fillets over the hot side, without moving them, until they release with good marks, 2 to 3 minutes. Turn and grill 2 minutes more, then start checking the thickest fillet with an instant-read thermometer.
When the fillets read about 120°F, move them to the cool side, brush with the brushing glaze, turn, and brush again. Close the lid about 1 minute so the glaze sets without burning. Take each fillet off at 130 to 135°F in the thickest part; thin fillets get there first. For well done, leave them on the cool side until they reach 165°F.
Rest the duck 5 minutes, slice it thin across the grain on an angle, and serve with the reserved glaze.

When it's done: off the heat at 130 to 135°F, 135 to 140°F after resting (medium-rare to medium)

Take each breast off the heat at 130 to 135°F in the thickest part and rest it 5 minutes; it rises a few degrees to 135 to 140°F, rosy and tender. Wild duck breast is dark, lean meat that turns livery and tough when cooked well done. Thin breasts get there in a minute or two, so check early.

If it goes wrong

Dry, livery duck: Lean wild breast turns hard well past medium-rare. Pound to even thickness, start checking after the first turn, and pull each fillet at 130 to 135°F.
Glaze burning: Brush it on only over the cool side in the last 1 to 2 minutes; the sugar chars quickly over direct heat.
Fillets sticking: Clean and oil the grates well and let the duck release on its own before turning.
Glaze too thin to cling: Keep simmering it until it coats the back of a spoon; it thickens more as it cools.

Leftovers. Serve right away. Refrigerate leftovers within 2 hours; slice cold for sandwiches or warm gently so they stay pink.