Marinated and Grilled Duck Breasts with Orange Ginger Sauce
Yield: 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.
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