Ingredients
- 2 Duck Breast , Defrosted
- Salt and Pepper to Taste
- 2 cups Basil Leaves
- ½ cup Grated Parmesan
- ¼ cup Pine Nuts
- 4 Garlic Cloves
- 2/3 cup Olive Oil
- Juice of 1 Lemon
Direction
- Preheat grill to medium and set up for indirect heat.
- Score duck breast skin in 1/4" intervals, being careful not to cut into the breast meat. Rotate breast and score again, making a crisscross pattern.
- Place duck breast on the grill on indirect heat and cook skin side down for 10 minutes. If you have a griddle plate, finish the searing on there in the last few minutes.
- Flip and place duck breast on direct heat. Cook for 4 minutes. Let rest.
- In a food processor, combine fresh basil, parmesan, pine nuts, garlic and garlic until finely chopped or smooth.
- Add olive oil and lemon juice and blend.
- Thinly slice duck breast and serve pesto sauce on top.