DUCK BREASTS WITH BLACK CHERRY SAUCE
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each duck breast in half Cut several long slashes in duck skin (don't cut through meat) Place duck in a shallow nonaluminum dish just large enough to hold them in a single layer In a small bowl, stir together olive oil, orange juice, ginger, salt and pepper flakes Spoon half of oil mixture over duck Turn over duck breasts and spoon remaining marinade over the top Cover and refrigerate, turning breasts several times for 2 hours Remove from fridge 30 minutes before grilling Make sauce: In a saucepan over medium-low heat, combine cherry preserves, chili sauce, beef broth, hoisin sauce and mustard Stir well and bring to a boil Reduce heat to low, cover partially and simmer until thickened (about 20 minutes) Remove from the heat Prepare a hot fire in a grill; position grill rack 4 to 6 inches above the fire Place the duck breasts, skin sides down on rack Cook until skin is crisp (about 5 minutes) Turn over the breasts and continue to cook until medium-rare (about 3 minutes more) Brush both sides with a little black cherry sauce and grill for 1 minute on each side Transfer the breasts to a cutting board, cover loosely with foil and let rest for 5 minutes Reheat cherry sauce over low heat Carve breasts on a diagonal and serve with sauce spooned over top & sprinkled with chives
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