Duck Breasts With Balsamic Vinegar

• 1 cup balsamic vinegar
• 1 tablespoon honey
• 4 (8 -10 ounce) muscovy boneless duck breast halves (about 3/4 inch thick)
• 4 teaspoons finely chopped fresh thyme
• 4 teaspoons finely chopped fresh marjoram
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper

1. 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.
2. 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.
3. Make the seasoning: in a small bowl, combine the seasoning ingredients.
4. Sprinkle the breasts with the seasoning, the brush all over with the baste.
5. 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.
6. The juices should be slightly pink, the skin golden brown and crisp.
7. Remove from the grill and allow to rest for 3-4 minutes.
8. Slice thinly on the bias and serve warm.

balsamic vinegar, honey, muscovy, thyme, fresh marjoram, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/duck-breasts-with-balsamic-vinegar-185003 (may not work)