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Omaha Steaks Great American Grilling Book
Prep Time: 25 mins
Cook Time: 5 mins
Grill Time: 8 mins
Serves 4



    For the Duck Breasts:
    • 1/2 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1 teaspoon minced fresh thyme
    • 1 teaspoon minced fresh sage
    • 4 boneless, skinless duck breast halves
    • Salt and pepper

    For the Orange-Cherry Sauce:
    • 1/2 cup dried cherries
    • 1/2 cup orange marmalade
    • 6 tablespoons balsamic vinegar
    • 2 tablespoons champagne vinegar
    • 1 tablespoon orange liqueur
    • Salt and pepper
    • 1 tablespoon chopped fresh chives, for serving

For the Duck, combine the olive oil with 2 tablespoons balsamic vinegar, mustard, honey, thyme, and sage in a large resealable plastic bag. Add the duck, seal, and knead the bag to cover the breasts with the marinade. Refrigerate at least 2 hours or up to 6 hours.

2. Meanwhile, for the Sauce, place the dried cherries in a heatproof bowl and cover with boiling water by at least 1 inch. Let stand 15 minutes or until plumped; drain.

3. Combine the marmalade, vinegars, and orange liqueur in a small saucepan over medium heat. Bring to a simmer and add the drained cherries. Cook about 5 minutes or until syrupy. Season with salt and pepper to taste. Remove the pan from the heat and set aside.

4. Preheat and oil the grill. Remove the duck from the marinade, scraping off excess; discard marinade. Season with salt and pepper to taste. Grill 4 minutes on each side for medium-rare.

5. Remove the breasts from the grill and let rest 3 minutes. Cut on the bias into thin slices, fan each one on a plate, and spoon the sauce over the top. Sprinkle with chives and serve.


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