Grilled Duck Breasts With Dried Cherry-Zinfandel Sauce

The first time I tasted duck, I was traveling through the Loire Valley in France. I remember the crisp autumn air, the golden vineyards stretching as far as the eye could see, and the quaint little bistro we stumbled upon for lunch. The plat du jour was canard à l’orange – duck with orange sauce. The richness of the duck, the tangy sweetness of the orange, and the perfectly crisp skin all combined in a symphony of flavors that I’ve never forgotten. Ever since, I’ve been obsessed with finding new ways to showcase duck, and this grilled duck breast with dried cherry-zinfandel sauce comes remarkably close to evoking that cherished culinary memory.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Gluten-Free (naturally)

Ingredients

For the Spice Rub:

• 1 tablespoon ground ginger
• 1 tablespoon Chinese five spice powder
• 1 tablespoon fresh ground white pepper
• 1 1/2 teaspoons salt
• 4 boneless skin-on duck breast halves

For the Sauce:

• 1 cup chicken stock
• 1/4 cup Zinfandel (or other full-bodied dry red wine)
• 1/2 cup dried sweet cherries
• 1 tablespoon dark soy sauce
• 1 tablespoon dark corn syrup
• 1 tablespoon cornstarch (dissolved in 2 tablespoons wine or water)

Equipment Needed

• Grill (charcoal or gas)
• Small bowl
• Saucepan
• Whisk
• Instant-read thermometer (optional)

Instructions

1. Prepare your grill for direct grilling over medium heat. Ensure the grates are clean and lightly oiled to prevent sticking.
2. To make the spice rub, combine the ground ginger, five-spice powder, white pepper, and salt in a small bowl. Mix thoroughly until well combined.
3. Sprinkle the spice rub generously on both sides of the duck breasts. Gently rub the spices into the skin and flesh to ensure even distribution and maximum flavor penetration.
4. Now, it’s time to prepare the sauce. In a saucepan, combine the chicken stock, Zinfandel, dried sweet cherries, soy sauce, and corn syrup.
5. Bring the sauce mixture to a boil over high heat, then reduce the heat slightly to maintain a simmer. Cook, stirring often, until the sauce has reduced by about half its original volume. This should take approximately 7-10 minutes. This reduction concentrates the flavors, creating a rich and complex base for the sauce.
6. Remove the saucepan from the heat. In a small bowl or cup, dissolve 1 tablespoon of cornstarch in 2 tablespoons of wine or water. Stir until the cornstarch is completely dissolved and no lumps remain.
7. Stir the cornstarch mixture into the sauce. Return the saucepan to medium heat and cook for about 1 minute, stirring constantly, until the sauce thickens to your desired consistency. Be careful not to overcook, as the sauce will continue to thicken as it cools. Set the sauce aside and keep warm.
8. Place the duck breasts, skin side down, directly over the medium heat on the grill. Cover the grill and cook until the skin is well-browned and crispy, approximately 7-10 minutes. Monitor the duck closely for flare-ups, which can occur as the fat renders. If necessary, move the duck breasts to a cooler part of the grill to prevent burning.
9. Turn the duck breasts and grill for an additional 5 minutes. This will cook the flesh to a perfect medium-rare to medium doneness.
10. To check for doneness, you can either cut into a breast to check the color, or use an instant-read thermometer. Duck breasts should be cooked to medium-rare to medium, still pink at the center, or until an instant-read thermometer registers 135 to 140 degrees F. If the duck is not yet at your desired doneness, continue to cook, checking frequently, until it reaches the correct temperature.
11. Once the duck breasts are cooked to your liking, transfer them to a platter. Cover loosely with aluminum foil and let them rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
12. To serve, slice each duck breast on the diagonal, creating beautiful, even slices. Spoon the warm cherry-Zinfandel sauce generously over the sliced duck.

Expert Tips & Tricks

• For extra crispy skin, score the duck skin in a crosshatch pattern before applying the spice rub. This helps render the fat and promotes even browning.
• If you don’t have access to a grill, you can pan-sear the duck breasts in a cast-iron skillet for similar results. Start with a cold pan and place the duck skin-side down. As the pan heats up, the fat will render slowly, creating crispy skin.
• The cherry-Zinfandel sauce can be made a day in advance. Store it in an airtight container in the refrigerator and gently reheat before serving.
• If the sauce becomes too thick, thin it with a little chicken stock or wine. If it’s too thin, simmer it for a few more minutes to reduce it further.

Serving & Storage Suggestions

Serve the grilled duck breasts immediately after slicing, with the warm cherry-Zinfandel sauce spooned over the top. This dish pairs well with a variety of sides, such as roasted asparagus, mashed potatoes, wild rice pilaf, or a simple green salad.

Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the oven at a low temperature to avoid drying out the meat. The sauce can be stored separately in the refrigerator for up to 5 days.

It is not recommended to leave duck at room temperature for more than 2 hours. Freezing is possible but may affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	322 kcal	N/A
Total Fat	13.9g	21%
Saturated Fat	3.7g	18%
Cholesterol	165mg	55%
Sodium	1319mg	54%
Total Carbohydrate	13.6g	4%
Dietary Fiber	1.1g	4%
Sugars	4.8g	N/A
Protein	31.9g	63%

Variations & Substitutions

• Wine: Experiment with different full-bodied red wines in the sauce, such as Cabernet Sauvignon or Merlot.
• Dried Fruit: Instead of dried cherries, try using dried cranberries with Pinot Noir, dried peaches or apricots with Riesling or Gewürztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay. These variations will add unique flavor profiles to the dish.
• Spice Rub: Adjust the spice rub to your liking. Add a pinch of cayenne pepper for a touch of heat, or include other spices like cinnamon or cloves for a warmer flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen duck breasts for this recipe?
A: Yes, you can use frozen duck breasts, but be sure to thaw them completely in the refrigerator before cooking. Pat them dry with paper towels to remove any excess moisture.

Q: How do I prevent the duck skin from burning on the grill?
A: Keep a close eye on the duck while it’s grilling, especially skin-side down. If flare-ups occur, move the duck breasts to a cooler part of the grill or reduce the heat.

Q: Can I make the sauce ahead of time?
A: Absolutely! The cherry-Zinfandel sauce can be made up to a day in advance. Store it in an airtight container in the refrigerator and gently reheat before serving.

Q: What if I don’t have dark corn syrup?
A: You can substitute light corn syrup or honey for dark corn syrup in the sauce. The flavor will be slightly different, but still delicious.

Q: What are some good side dishes to serve with grilled duck?
A: Roasted vegetables, mashed potatoes, wild rice pilaf, or a simple salad all make excellent accompaniments to grilled duck.

Final Thoughts

This grilled duck breast with dried cherry-Zinfandel sauce is a truly special dish that is surprisingly easy to prepare. The combination of the rich, flavorful duck and the sweet-tart cherry sauce is simply irresistible. Don’t be intimidated by the thought of cooking duck – with a few simple steps, you can create a restaurant-quality meal in your own backyard. So fire up the grill, gather your ingredients, and prepare to impress your family and friends with this unforgettable culinary creation. I hope you enjoy making and sharing this recipe as much as I do. Bon appétit!