Grilled Duck Breast With Black Currant Jelly And Herbs De Provence Mar

[pixelchef]

Grilled Duck Breast With Black Currant Jelly And Herbs De Provence Marinade

Serves 6 as Main Dish.

• 
  

Duck Breasts

• 2 1 lb. Muscovy duck, breasts, or other variety of duck
  

Marinade

• 2 T soy sauce
  
• 1 T herbs, de Provence or mixed dried herbs
  
• 1 tsp freshly grated ginger
  
• 2 cloves garlic, minced
  
• 2 T black jelly, current
  
• 1 lime, grated, zest, and, juice of
  

freshly cracked black pepper

• 
  

Duck Breasts

Add duck breasts to pan and distribute the marinade evenly over all sides of duck. Cover and refrigerate for at least 1 hour or up to 3 hours.

Preheat grill to high. Cutting only through the skin and fat, score the duck breasts with five diagonal lines.

Grill duck, skin side down, for 1 to 2 minutes just to caramelize skin side.

Use a water sprayer to reduce flare up from the duck fat. Duck will colour very quickly.

Remove promptly from grill and transfer duck, skin side down to a small roasting pan.

Place on upper rack of BBQ. Bake for 8 to 10 minutes or until breast is still very rare.

Drain off duck fat and turn breasts over. Cook another 3 to 4 minutes until duck breast is medium rare.

Cover with foil and let rest for five minutes before slicing. Reserve pan drippings as sauce.

Marinade

Combine ingredients for marinade in a medium shallow pan until blended.

See the duck for further cooking instructions.

Keywords: Main Dish, Intermediate, Duck, Dinner, French

( RG441 )