Preparation: 25 minutes • Cooking: 20 minutes • Yield: 4 servings
Nut-free | Egg-free
Preheat the barbecue on medium-high (about 220 °C – 425 °F).
Pat the duck breasts dry with a paper towel and trim any excess fat. Using a knife, make incisions in the duck skin in a criss-cross pattern, taking care not to cut into the flesh.
Butterfly the duck breast, without cutting all the way through. Stuff the breasts with the cheese slices. Close the breasts with toothpicks.
In a small bowl, mix the honey and balsamic vinegar. Brush the duck breasts with the honey mixture. Season with salt and pepper.
Place the duck breasts on the hot and oiled barbecue grill, skin side up. Grill for 1 minute on each side.
Turn off the burners on one side of the barbecue. Place duck breasts over the burners that are off, skin side down, and cook indirectly. Close the lid and continue cooking for 12 to 15 minutes until the internal temperature of the duck reaches 58 °C (137 °F) on a cooking thermometer.
Return the breasts to the side with the lit burners, skin side down. Cook for 1 to 2 minutes more. Remove the duck breasts from the barbecue and transfer to a plate. Cover loosely with a sheet of aluminum foil and let stand for 3-4 minutes before slicing.
In a saucepan, heat the oil over medium heat. Sauté the shallots for 1 minute.
Add the honey and continue cooking for 2 to 3 minutes, stirring.
Add the balsamic vinegar and demi-glace to the saucepan. Bring to a boil, then remove from the heat.
Serve the duck breasts with the honey and balsamic vinegar sauce.
Maître fumeur, boucane.tv
