Serves: 4
Total Calories: 208

FOR THE RUB:
1 teaspoon dried thyme
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon mace

4 boneless Muscovy ducks breast halves, 7 to 8 ounces each and about 1/2 inch thick

FOR THE PLUM SAUCE:
1 cup plum jam or plum preserves
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1/8 teaspoon Asian sesame oil
pinch ground cloves

TO MAKE THE RUB: In a small bowl combine the rub ingredients.

Use a sharp knife to trim any excess fat from the duck breasts if the skin is very fat, trim it to a thickness of 1/4 inch. Score the skin in a diamond pattern. Coat both sides of the breasts evenly with the rub, cover with plastic wrap, and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.

TO MAKE THE PLUM SAUCE: In a small sauce pan over medium heat, stir the plum jam until liquefied and bubbling, 3 to 4 minutes. Add the remaining sauce ingredients and cook, whisking frequently until smooth, about 2 minutes more. Allow the sauce to cool to room temperature before serving.

Grill the breasts, skin side down, over Direct Low heat, until the internal temperature reaches 160°F, 11 to 13 minutes, 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 to 4 minutes. Slice thinly on the bias and serve with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 208
Calories from Fat: 1

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