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Grilled Duck Breast with Pomegranate Molasses

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking

By Andrew Schloss and David Joachim

Published 2007

  • About

Boneless, skinless duck breasts have become widely available in recent years. Check your supermarket’s poultry case. If you can’t find them, ask at the meat counter; they can probably get some duck breasts in. If you’re starting with skin-on duck breasts, trim off most of the skin, but leave a long, narrow strip of skin attached, about 1 to 2 inches wide. Cut a few deep slits in the skin to help drain some of the excess fat. This little bit of left-on skin will add flavor and moisture to th

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