Here is one of my favorite duck recipes:
First, please avoid the temptation to overcook duck. I think it is safer meat than any poultry you’ll ever buy at the store and overcooking it doesn’t make it safer, it just ruins it.
1. Fillet the breasts out with or without the skin, it’s your choice. People not used to eating duck will probably prefer the skin off.
2. Marinate overnight, or at least a few hours, in the refrigerator in a zip lock bag with Bernstein’s Red Wine salad dressing, fresh minced Garlic and a few leaves of fresh Rosemary.
3. A wood fire in your grill is best, or charcoal, and a gas grill will work, and as a last resort a skillet on the stove.
4. Shake off the marinade and either discard or put it into a small saucepan immediately and get it simmering. Add some ruby port wine, or some black or Marion berry preserves and reduce to a fairly thick sauce.
5. After letting the duck breasts sit for a few minutes, throw them onto a very hot grill and sear them on the outside, turning as need to get them to medium rare in the middle. Medium is okay if your nervous but please don’t go to well done.
Serve with a green salad, a rice side dish and a vegetable. Pair with a Cabernet Sauvignon, a Syrah or perhaps a Beaujolais if you’ve done the sweet marinade reduction for a dipping sauce.