27 January 2009

Recipe: Marinated & Grilled Duck Breasts with Orange Ginger Sauce

Marinated and Grilled Duck Breasts with Orange Ginger Sauce

Serves 6

From: LSU Art Professor Michael Crespo whose passion for art is as great as his passion for cooking food all over the world.


4 Tablespoons achiote powder (paprika with a dash of cayenne pepper can be substituted)

6 cloves garlic, passed through a garlic press (or very finely minced)

½ cup canola oil

½ dry red wine

6 duck breasts with skin (about 6 ounces each), trimmed

Orange Ginger Sauce (recipe follows)


Directions: Combine the achiote, garlic, canola and wine in a non-reactive bowl and stir together. Place duck breasts and marinade in a reclosable plastic bag and marinate overnight (at least 8 hours) in the refrigerator.

Heat an outdoor grill. Grill the duck breasts, skin side down, over medium-low heat until brown and the fat has rendered. Flip and cook, meat side down, for about 3-5 minutes for medium-rare. Slice the duck breast on an angle, spoon the Orange Ginger Sauce over and garnish with chives.
Serves 6.

Orange Ginger Sauce


2 Tablespoons peeled and julienned ginger (do not mince)

1 ½ cups freshly squeezed orange juice

1 teaspoon orange marmalade

1 Tablespoon butter

2 Tablespoons lemon juice

Salt cayenne pepper

¼ cup pine nuts

Directions: Combine the ginger and orange juice in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half.

Stir in the marmalade, butter, lemon juice, salt and cayenne to taste. Stir in the pine nuts and keep warm.

Note: For other recipes visit my other fun blog:
Romancing The Chocolate
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