Peppered Duck Breasts with Cherry-Port Sauce

Name: Peppered Duck Breasts with Cherry-Port Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 boneless, skin-on duck breasts, aboug 6 ounces each; 4 servings Type of fire: Direct; 4 servings Grill heat: high; 4 servings Kosher salt and freshly ground black pepper

Peppered Duck Breasts with Cherry-Port Sauce is a gluten free, primal, and fodmap friendly main course. One serving contains 373 calories, 51g of protein, and 17g of fat. This recipe serves 4. Head to the store and pick up skin-on duck breasts, type of fire: direct, kosher salt and pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Using a sharp chef's knife, make 1/8th-inch deep scores on the duck skin diagonally every 1/2-inch. Season generously with salt and pepper on all sides.

Ingredients you will need

Salt And Pepper

Whole Duck

Equipment you will use

Chefs Knife

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Ingredients you will need

Spread

Cooking Oil

Equipment you will use

Grill

Place duck breasts on grill, skin side down, and cook until skin has browned and crisp, about 5 to 7 minutes. Flip and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breasts.

Ingredients you will need

Duck Breast