Preheat grill for direct/indirect cooking.
Mix hazelnuts, panko, salt, and pepper in a small bowl and then pour into a plate.
Apply olive oil to duck and liberally apply your hazelnut mix to the duck. Because it is on the plate you can simply lay the duck out, and then cover the other side using your hands. Press hard to coat the entire duck.
Place the duck over direct heat, avoid flame ups by keeping lid covered while searing. Or if you need to, move the duck when seared to indirect heat and cover, flip after 6 – 8 minutes and repeat on the other side. Move the duck back and forth from direct to indirect if the flames get too big.
Remove duck when it reaches internal temperature of 135 degrees and let it rest for 15 minutes.
For the sauce, over medium high heat, add the shallots and the red wine. Bring to a simmer. Add the butter and the balsamic and let reduce by half. This will take about 8 – 10 minutes (or longer if your flame is lower). Remove from heat and salt to taste. This is good to do just after duck comes off the flame and is resting.
Serve with your favorite side. We love parsnip puree!