Wednesday, 8 August 2012

Orange Glazed Duck Breasts


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!.




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