Peppered Duck Breasts with Cherry-Port Sauce

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Peppered Duck Breasts with Cherry-Port Sauce Nov 30th 2012, 20:35 Grilling Joshua Bousel Nov 30, 2012 3:35 PMPost a comment Tags: [ Photographs: Joshua Bousel ] Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! About This Recipe Yield: serves 4 Active time: 25 minutes Total time: 25 minutes Special equipment: Grill Ingredients 4 boneless, skin-on duck breasts, aboug 6 ounces each Kosher salt and freshly ground black pepper 1 recipe Cherry Port Sauce   Type of fire: Direct Grill heat: high We Recommend HTML Hints Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em> Comment Guidelines Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page. If you see something not so nice, please, report an inappropriate comment. More Like This This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: Gaza Blitz - Turmoil And Tragicomedy At The BBC.

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