|
|
Yield: 4 Servings
| 2 | cups | Red wine |
| 1 | sm | Onion, sliced |
| 1 | md | Carrot, sliced |
| 8 | | Peppercorns |
| 8 | | Whole cloves |
| 1 | tablespoon | Dry currants |
| 2 | cups | Orange juice |
| 1 | | Orange, grated rind of |
| 2 | tablespoon | Sugar |
| ½ | tablespoon | Allspice |
| 1 | cups | Cherry juice, from canned |
| 1 | cups | Red wine |
| ½ | teaspoon | Nutmeg, ground |
| ½ | cups | Red wine marinade |
| 1 | cups | Duck stock |
| 2 | tablespoon | Butter |
|
|
|
|
|
1) Marinade two boned, halved and skinned duck breasts in any one of the above marinades for 2 to 4 hours. Grill the breasts over medium hot coals 4 to 5 minutes per side until as done as desired; preferably on the rare side.
marinade over high heat in a heavy saucepan. Add the duck stock and reduce the mixture to 1 cup. Whisk in the butter. 3) Slice the duck breasts on the diagonal and serve with the sauce. Recipe by: Merle Ellis, Cooking Around the Country
Your Marinated Grilled Duck Breasts is ready. Good luck!
Related recipes: Duck, Grill, Main dish, Marinade, Outdoor
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
|
|
|
