Directions:
- Make the baste: in a small saute pan, combine the balsamic vinegar and honey; bring to a boil; cook over high heat until reduced to 1/3 cup; set aside.
- Trim excess fat from duck breasts; if the skin is very fatty, trim it to a thickness of 1/4 inch; score the skin in a diamond pattern.
- Make the seasoning: in a small bowl, combine the seasoning ingredients.
- Sprinkle the breasts with the seasoning, the brush all over with the baste.
- Grill, skin side down, over direct low heat until the internal temperature reaches 160°, 12-14 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 3-4 minutes.
- Slice thinly on the bias and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.94 Kcal (318 kJ) | ||
| Calories from fat | 0.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 545.52mg | 23% | |
| Potassium | 95.78mg | 2% | |
| Total Carbs | 16.07g | 5% | |
| Sugars | 13.9g | 56% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 0.18g | 0% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 105.17 Kcal (440 kJ) | ||
| Calories from fat | 0.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 755.52mg | 23% | |
| Potassium | 132.64mg | 2% | |
| Total Carbs | 22.25g | 5% | |
| Sugars | 19.25g | 56% | |
| Dietary Fiber | 0.69g | 2% | |
| Protein | 0.25g | 0% | |
| Vitamin C | 2.3mg | 3% | |
| Iron | 1.8mg | 7% | |
| Calcium | 48.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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