DUCK BREASTS WITH MANGO ORANGE SAUCE
All Fired Up!
by Margaret Howard
Mangos and oranges make a marvelous sauce to grace grilled duck breasts. Duck can he a challenge to cook. The breast may he perfectly done to medium-rare while the legs are still undercooked. The classic solution, taken here, is to cook and serve only the breasts and keep the legs for another occasion.
Makes 4 servings
Ingredients
• 2 whole boneless duck breasts (12 oz each)
Marinade
• 1/2 cup dry white wine
• 1/3 cup orange marmalade
• 1 tbsp canola oil
• 1 clove garlic, minced
• 1 tsp ground summer savory
• 1/4 tsp freshly ground pepper
Mango Orange Sauce
• 1 ripe mango, peeled and sliced
• 1/2 cup orange juice
• 1/4 cup liquid honey
• 1 tsp each: chopped fresh gingerroot and orange peel
• 1/4 tsp salt
• 1/8 tsp white pepper
• Mango slices
Directions
1. Place duck in shallow nonreactive dish or resealable plastic bag.
2. For marinade: In small bowl, combine wine, marmalade, oil, garlic, savory and pepper. Pour over duck, turn to coat, cover and refrigerate for 4 hours or overnight; turn occasionally.
3. For sauce: In small saucepan, combine mango, orange juice, honey, gingerroot, peel, salt and pepper. Bring to boil, reduce heat and cook for about 5 minutes or until fruit is soft. Remove from heat, cool slightly. Place in food processor or blender and puree until smooth. Return to saucepan and keep warm.
4. Remove duck from marinade; reserve marinade. Place marinade in small saucepan; bring to a boil, reduce heat and cook for 5 minutes; keep warm. Score duck skin in crisscross pattern with sharp knife.
5. Preheat grill on medium. Place duck on oiled grill rack. Close lid and cook for about 4 minutes per side or until an instant-read meat thermometer reads 150° F; brush often with warm marinade.
6. Remove duck from grill, remove skin and discard; slice meat thinly. Fan duck slices on warm plates and garnish with a spoonful of Mango Orange Sauce and sliced mango.
Tip: Since duck is high in fat, place a grilling pan with cold water below the grill rack to prevent flare-ups during cooking.
Wine: Try an Alsatian Gewurztraminer.
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