Serves: 4
Total Calories: 15

FOR THE BASTE:
1 cup balsamic vinegar
1 tablespoon honey

4 boneless Muscovy duck meat breast halves, 8 to 10 ounces each and about 3/4 inch thick

FOR THE SEASONING:
4 teaspoons finely chopped fresh thyme
4 teaspoons finely chopped fresh marjoram
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

TO MAKE THE BASTE: In a small sauté pan combine the balsamic vinegar and honey. Bring to a boil and cook over high heat until reduced to 1/3 cup. Set aside.

Use a sharp knife to trim any excess fat from the duck breasts if the skin is very fatty, trim it to a thickness of 1/4 inch. Score the skin in a diamond pattern.

TO MAKE THE SEASONING: In a small bowl combine the seasoning ingredients.

Sprinkle the breasts with the seasoning, then brush all over with the baste. Grill skin side down, over Direct Low heat, until the internal temperature reaches 160°F, 12 to 14 minutes, basting and turning once halfway through grilling time. The juices should be slightly pink, the skin golden brown and crisp. Remove from the grill and allow to rest for 3 to 4 minutes. Slice thinly on the bias and serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 15
Calories from Fat: 0

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Game
Bourbon-Mustard Squab
Brined Squab With Sweet Spices
Buffalo Burgers With Chipotle Mayonnaise
Buffalo Strip Steaks With Lusty Red Wine Sauce
Cider-Glazed Whole Duck
Duck Breasts With Balsamic Vinegar
Five-Spice Grilled Quail
Goose With Apple-Cran Stuffing
Quail Wrapped In Bacon And Grape Leaves
Rabbit With Rosemary-Lime Baste
Rack Of Venison With Cran-Currant Sauce
Spice-Rubbed Duck Breasts With Plum Sauce
Tangerine Duck Breasts With Tropical Fruit Sauce
Venison And Mushroom Kabobs