Smoky BBQ duck breast with sour cherry glaze | Summer grill

Score the skin of the duck breast finely in a crosshatch pattern with a sharp knife, taking care not to cut into the meat. Rub both sides with salt, freshly ground black pepper, and smoked paprika.

In a small saucepan, combine the pitted sour cherries, BBQ sauce, apple cider vinegar, brown sugar, crushed garlic, and finely chopped thyme leaves. Simmer over medium heat for 6-8 minutes until the sauce thickens into a glossy glaze, then set aside.

Prepare the grill for indirect cooking at medium heat (approx. 180 °C). Place the duck breasts on the grate skin-side down and grill for 8-10 minutes until the skin turns golden brown and crispy, rendering out the fat.