Grilled duck breast cherry barbecue sauce recipe
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This recipe is for four people who want a smaller, more special grill dinner. It includes duck breast and a fruit-based barbecue sauce.
Ingredients
Skin-on duck breasts
4
Frozen dark sweet cherries
2 cups
Ketchup
1/2 cup
Balsamic vinegar
3 tbsp
Brown sugar
2 tbsp
Shallot
1
Garlic cloves
2
Fresh rosemary
1 tsp
Kosher salt
1 1/2 tsp
Black pepper
1 tsp
How to make it
- Score the duck skin in a crosshatch pattern without cutting into the meat. 2. Simmer cherries, ketchup, balsamic vinegar, brown sugar, shallot, garlic, and rosemary until thick, then blend if desired. 3. Season duck with salt and pepper. 4. Start duck skin-side down over medium heat to render the fat, about 8 minutes. 5. Turn and grill until medium-rare, about 3 to 5 minutes more. 6. Rest 5 minutes and serve with cherry barbecue sauce.
Who this list is for
This list suits home cooks planning a smaller, more refined grill dinner for four. If you want to serve grilled duck breast with a homemade cherry barbecue sauce—something a bit special for a weekend or holiday meal—use this list to organize what you need.
How to use this list
First, review your pantry and fridge for items you already own. The main protein is four skin-on duck breasts. For the cherry barbecue sauce, you’ll need frozen dark sweet cherries, ketchup, balsamic vinegar, brown sugar, a shallot, garlic cloves, fresh rosemary, kosher salt, and black pepper. Shop for missing items. On cooking day, start by making the cherry barbecue sauce so it has time to thicken and cool. Grill the duck breasts last so they stay juicy.
Common mistakes OR What to skip
Don’t skip the skin on the duck breasts—it helps keep the meat moist and adds flavor. Avoid using canned cherries; frozen dark sweet cherries give the right texture and taste. Don’t rush the sauce; letting it simmer helps blend the flavors. Some people forget to check for rosemary or shallot, so double-check your list before heading to the store.
What is on this list
This list covers: skin-on duck breasts (4), frozen dark sweet cherries (2 cups), ketchup (1/2 cup), balsamic vinegar (3 tbsp), brown sugar (2 tbsp), one shallot, two garlic cloves, fresh rosemary (1 tsp), kosher salt (1 1/2 tsp), and black pepper (1 tsp). Cross off anything you have already so you don’t double up.
Before you go / Day-of / When you are done
Before shopping, check your freezer for cherries and your spice rack for rosemary and pepper. On the day of, make the barbecue sauce first and let it cool. Pat the duck breasts dry and season before grilling. After grilling, rest the duck before slicing and serving with the sauce. Store any leftover sauce in the fridge and clean your grill thoroughly.
FAQ
Who is "Grilled duck breast cherry barbecue sauce recipe" for?
This list suits home cooks planning a smaller, more refined grill dinner for four. If you want to serve grilled duck breast with a homemade cherry barbecue sauce—something a bit special for a weekend or holiday meal—use this list to organize what you need.
How should I use "Grilled duck breast cherry barbecue sauce recipe"?
First, review your pantry and fridge for items you already own. The main protein is four skin-on duck breasts. For the cherry barbecue sauce, you’ll need frozen dark sweet cherries, ketchup, balsamic vinegar, brown sugar, a shallot, garlic cloves, fresh rosemary, kosher salt, and black pepper. Shop for missing items. On cooking day, start by making the cher…
What should I skip or avoid with "Grilled duck breast cherry barbecue sauce recipe"?
Don’t skip the skin on the duck breasts—it helps keep the meat moist and adds flavor. Avoid using canned cherries; frozen dark sweet cherries give the right texture and taste. Don’t rush the sauce; letting it simmer helps blend the flavors. Some people forget to check for rosemary or shallot, so double-check your list before heading to the store.
What is on the "Grilled duck breast cherry barbecue sauce recipe" list?
This list covers: skin-on duck breasts (4), frozen dark sweet cherries (2 cups), ketchup (1/2 cup), balsamic vinegar (3 tbsp), brown sugar (2 tbsp), one shallot, two garlic cloves, fresh rosemary (1 tsp), kosher salt (1 1/2 tsp), and black pepper (1 tsp). Cross off anything you have already so you don’t double up.
What should I do before I go?
Before shopping, check your freezer for cherries and your spice rack for rosemary and pepper. On the day of, make the barbecue sauce first and let it cool. Pat the duck breasts dry and season before grilling. After grilling, rest the duck before slicing and serving with the sauce. Store any leftover sauce in the fridge and clean your grill thoroughly.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.