There’s something about duck that used to intimidate me. I thought it was too fancy or hard to cook. But once I tried grilling it and pairing it with this cherry sauce? I was hooked. The duck gets beautifully crisp on the outside, and the cherry sauce adds this tart, rich pop of flavor. It’s my go-to for when I want something special without a ton of effort.

Ingredients:

For the Duck:

• 4 duck leg quarters or duck breasts, skin-on

• Salt & pepper

• 1 tsp fresh thyme or rosemary (optional)

For the Cherry Sauce:

• 1 cup fresh or frozen cherries (pitted)

• 1/4 cup water

• 1 tbsp balsamic vinegar

• 1 tsp honey or maple syrup

• 1/2 tsp fresh grated ginger (optional)

• Salt, to taste

Instructions:

1. Prep the duck: Pat duck pieces dry with paper towels. Season both sides with salt, pepper, and herbs.

2. Render and grill: Place duck skin-side down on a cold grill or cast iron pan. Turn heat to medium and let the fat render slowly for 10–12 minutes, then flip and grill the other side until meat is cooked through (internal temp 165°F).

3. Make the cherry sauce: While the duck cooks, combine cherries, water, balsamic, honey, and ginger in a small saucepan. Simmer over medium heat for 10–15 minutes, stirring occasionally, until thickened. Use a spoon to gently mash the cherries. Season with a pinch of salt.

4. Serve: Slice or serve duck pieces whole with cherry sauce spooned over the top. Garnish with fresh herbs if you like.

Tips & Swaps:

• Don’t skip drying the duck! This helps the skin crisp up.

• Make it a meal: Serve with roasted sweet potatoes or a light arugula salad.

• Use leftovers: Duck and cherry sauce make a great sandwich the next day.

Nutrition (Per Serving):

• Calories: 420

• Protein: 32g

• Carbs: 10g

• Fat: 28g

• Fiber: 1g

• Sugar: 7g