Crispy Duck with Orange-Ginger Glaze
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ingredients
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serves: 4
4 boneless duck breast halves (6-8 ounces each and about 1/2 inch thick)
MARINADE:
1/4 cup orange juice concentrate, thawed
1/4 cup hoisin sauce
1 tablespoon cider vinegar
1 tablespoon grated ginger
2 teaspoons dark sesame oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco® sauce
Servings Per Recipe: 4
Amount per Serving
Calories: 276
- Total Fat: 10.1 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Cholesterol: 131.5 mg
- Sodium: 655.2 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.6 g
- Sugars: 5.7 g
- Protein: 34.5 g
preparation
1. To prepare the marinade: In a large bowl, whisk the marinade ingredients.
2. Trim the duck breasts of any skin or fat that hangs over the edges. Score the skin in a diamond pattern with cross hatches at 1/2-inch intervals, but do not cut into the flesh. Place the duck in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.
3. Remove the duck from the bag and discard the marinade. Grill, skin side down first, over Direct Low heat until the internal temperature reaches 160°F, 12 to 15 minutes, turning once. The juices should be slightly pink; the skin, golden brown and crisp. Let the duck rest for 3 to 5 minutes. Serve warm.
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comments
arlene
May 9, 2012