4 duck breasts, score the skin on each duck breast about every 1/2 inch about 4 slits all together, don't cut through to the meat.

Marinade
1/2 cup sherry vinegar
1/2 cup olive oil
4 cloves of garlic– minced
1 teaspoon fresh rosemary- minced
1 teaspoon fresh sage- minced
1 teaspoon kosher salt
1-1/2 teaspoon cracked pepper

Stir the vinegar, garlic, rosemary, sage, salt and pepper together, whisk in olive oil.
Combine the marinade and duck and allow to marinate for an hour in the refrigerator.
Remove duck from marinade and set aside.

Sauce:
1/2 cup chicken broth
1/2 cup dried cherries
1/2 Tablspoon butter

Boil remaining marinade and chicken broth until it is reduced by half.
Lower the heat to low, add the cherries and let them plump for about three minutes.
Whisk in butter, and set aside.

Prepare a hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups).
Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center.
Let duck rest 5 minutes, slice thinly on a diagonal and spoon sauce over the top.
Pour a glass of Garys' Vineyard Pinot Noir and enjoy!
Serve with roasted potatoes and sautéed spinach.

Serves four

Recipe by Megan Thomas  
Download printer-friendly version