Using a sharp knife, cut incisions through the skin in a crosswise pattern every 2 cm (3/4 in), without cutting into the meat.
Mix balsamic vinegar, duck or veal stock, honey and ginger. Pour in a shallow dish and add duck breasts, skin side up. Let marinate for 1 to 2 hours in the refrigerator.
Preheat the BBQ, turning on only one burner on maximum heat. Grill duck breasts over direct heat (burner that is on) skin side down for 1½ minutes, turning over once.
Continue cooking over indirect heat (burner that is off) with cover, skin side down for 8 to 10 minutes. Finish cooking over direct heat uncovered, meat side down for 2 to 4 minutes.
Remove from grill, salt and pepper the breasts and let stand under aluminum foil for 5 minutes before serving.
Duck breast is best served pink. Be careful not to overcook it; marinated meat cooks quicker.
For tender duck breasts, do not slice meat too thin when serving. Keep slices thicker or simply leave them whole, as slices lose their juiciness and dry out quickly.
Nero d’Avola – Sicilia
Cerasuolo di Vittoria
Nero d’Avola is a well-known Sicilian varietal found notably in “Sicilia IGT” and “Cerasuolo di Vittoria DOCG” wines. It boasts charming aromas of red fruit, plum, spices, clove, and sometimes smoke. Its fleshiness and unmistakable tannins will provide a nice counterpoint to the pink duck meat. The aromas of grilled meat and balsamic will go hand-in-hand with the subtly smoky/roasted notes of this typically Italian wine!
Hélène Dion Sommelier and Wine Columnist
Serve your wine at 15°C