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Duck: Grilled Duck Breasts with Berry Pinot Noir Glaze

Source of Recipe


From "Pacific Grilling," by Denis Kelly



List of Ingredients



• 6 boneless duck breasts
  
• 2 Tbsp juniper berries, toasted and ground in spice grinder
  
• 1 Tbsp coriander seeds, toasted and ground in spice grinder
  
• Salt and freshly ground black pepper
  
• 1 cup duck or chicken stock
  
• 1 basket raspberries or other similar berries
  
• ¾ cup pinot noir or other dry red wine
  
• 1 shallot, minced
  






Instructions



1. Prepare the fire for direct grilling. Spray or rub the grill with oil. Sprinkle the meat side of the duck breasts lightly with juniper, coriander, salt and pepper. Reserve any leftover spices for the sauce.
   
   
2. Grill the duck breasts skin-side down over medium-low heat until the skin is browned and crisp and the fat is rendered, about 20 to 30 minutes. Move to a cooler part of the grill if flare-ups occur. Turn the duck breasts over to seal the meat side and cook for 1 to 3 minutes more, until medium-rare to medium, about 130° to 135° F. Remove the duck breasts from the heat, cover loosely with foil and let rest for 10 to 15 minutes while you make the sauce.
   
   
3. In a small saucepan, simmer the stock, berries (reserve ¼ cup for garnish), pinot noir, shallot and remaining spices for 10 minutes, stirring constantly. Strain the sauce through a stainless-steel sieve and reduce over high heat until it is thickened and glossy.
   
   Pour the sauce over the duck breasts and garnish with the remaining berries.
   
   Makes 4 to 6 servings.