Grilled Duck Breasts with Tart Cherry–Pomegranate Glaze & Fresh Herbs
Smoky, tangy, juicy — a luxurious but simple summer dish that fuses Mediterranean and Persian flavors.
Servings 4 people
Ingredients
- Duck & Marinade:
- 4 duck breasts skin scored in crosshatch pattern
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Salt & pepper
- Tart Cherry–Pomegranate Glaze:
- 1 cup tart cherries pitted (fresh or frozen)
- ½ cup pomegranate juice
- 2 Tbsp honey or date syrup
- 1 Tbsp balsamic vinegar
- ½ tsp cinnamon
- Pinch of chili flakes optional
- To Garnish & Serve:
- Fresh mint or parsley leaves
- Thin slices of fresh orange or lime
- Toasted pistachios optional
Instructions
- Prepare the Duck:
- Score duck breast skin in a crosshatch (do not cut into meat).
- Rub with olive oil, garlic, coriander, paprika, salt, and pepper. Marinate for 30 minutes if possible.
- Make the Glaze:
- In a saucepan, simmer cherries, pomegranate juice, honey, vinegar, cinnamon, and chili until cherries soften (10–12 min).
- Lightly mash cherries; reduce to a syrupy glaze. Taste balance: tart–sweet–spiced.
- Cook the Duck:
- Heat a skillet or grill pan. Place duck skin-side down, cook 6–8 minutes until skin is crisp and fat is rendered.
- Flip and cook 4–5 minutes more (medium rare). Rest for 5 minutes.
- Glaze & Finish:
- Brush duck breasts with cherry–pomegranate glaze, then slice thinly.
- Garnish with mint, citrus slices, and pistachios.
Notes
🌺 Chef’s Notes & Variations
Meat swap: Works beautifully with chicken thighs or lamb chops.
Summer flair: Serve with a grilled stone fruit salad (apricots, peaches).
Lighter version: Use turkey tenderloin for leaner meat.
Pairing: Excellent with a chilled rosé, pinot noir, or hibiscus iced tea.