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.
Ingredients:
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)
Chives
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
Ingredients:
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
Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label oranges. Show all posts
Showing posts with label oranges. Show all posts
27 January 2009
Recipe: Marinated & Grilled Duck Breasts with Orange Ginger Sauce
recipes,food,arts,funny,photos
achiote powder,
Cajun,
cayenne pepper,
duck,
ginger,
grill,
Louisiana,
Orange juice,
orange marmalade,
oranges,
Paprika,
pine nuts,
red wine
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