This was the first time we cooked duck on the grill, and I highly recommend it. I was always hesitant to cook duck breasts in the house because they become so easily smokey...the grill is a much better answer. The subtle orange flavor and crisp outer crust is delicious. We used leftover meat the next day on a very simple salad. I served the duck breast over some hearty wild rice, so tasty. Enjoy!
Orange Glazed Duck Breasts
- 2 oranges
- 1 lemon
- 2 Tbl. olive oil
- 1 Tbl. chopped fresh tarragon
- 1/2 tspn. red pepper flakes
- 3 Tbl. orange marmalade
- 3 boneless, skinless duck breasts
- salt and fresh ground pepper
-Finely shred 1 Tbl. zest from 1-2 oranges, then squeeze enough juice from the 2 oranges to make 3 Tbl. Cut one of the oranges into 3 crosswise slices. Finely shred 1 tspn. of lemon zest, then squeeze enough juice from the lemon to measure 2 Tbl. In a shallow, non-reactive dish just large enough to hold the duck in a single layer, stir together the orange and lemon zest and juices, the oil, tarragon, and red pepper flakes. Transfer half of the mixture to a small saucepan and stir in the marmalade; set aside. Place the duck in the dish and turn to coat both sides. Cover the marmalade mixture and the duck and refrigerate for at least 1 hour or up to 4.
-Set the saucepan over medium-low heat on the stove and simmer for 2 minutes. Keep the sauce warm. Season the duck with salt and pepper. Prepare the grill, and place the duck breasts over direct heat on medium-high. Turning once or twice, brush with the warm sauce, until charred and cooked to your liking, 8-10 minutes total for pink inside. Slice the duck and place extra orange slices on the plate with cooked rice. Enjoy!.