Grilled duck breast with cranberry sauce

Preparation

Pat the duck breast fillets dry with kitchen paper. Using a sharp knife, score a crisscross pattern into the fat. Season with pepper and sea salt.

Place the fillets on the grill with the fat side down. Grill for 5 minutes, then turn and grill for another 2 minutes.

Remove from the grill, cover with aluminum foil, and let rest for 5 minutes.

Cranberry sauce:

Put all the ingredients in a small saucepan and bring to a boil. Stir regularly.

When the cranberries burst, turn off the heat and gently stir for another 1 minute.

Blend with an immersion blender and, if desired, strain for a smooth sauce.

Slice the duck thinly and serve with a spoonful of sauce.