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Prep time: 15 minutes
Cook time: 25 minutes
Makes 6 servings


    • Vegetable oil
    • 2 chipotle chiles, stemmed and seeded
    • 1 tablespoon dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 6 White Pekin duck breasts (about 6 ounces each)
    • 3 (1-inch thick) slices peeled fresh pineapple
    • 2 (1-inch thick) slices white onion
    • 1 seeded, chopped jalapeno pepper
    • 2 tablespoons coarsely chopped cilantro
    • 1 tablespoons coarsely chopped mint
    • 1 tablespoon honey
    • 1 tablespoon fresh lime juice
    • 1 teaspoon salt


1) In small skillet, heat 2 tablespoons of the oil over medium heat. Fry chiles a few seconds on each side or until puffed and brown; do not let them burn. Drain on paper towels. In spice grinder, grind chiles, oregano, cumin and salt to a coarse powder. With sharp knife, score skin side of duck breasts in a series of parallel cuts 3/4 inch apart, without cutting into meat. Make a second series of parallel cuts perpendicular to the first to form crosshatch pattern. Rub chipotle powder on both sides of duck breasts; refrigerate, covered, 30 minutes.

2) To make Pineapple Salsa, brush pineapple and onion slices with oil. Grill over medium-hot gas or charcoal grill about 8 minutes, turning occasionally, until browned and slightly soft. Cut into 1-inch pieces, discarding pineapple cores. In food processor, pulse pineapple and onion with remaining ingredients until coarsely chopped (makes about 2 cups).

3) Place breasts skin side down in heavy nonstick skillet large enough to hold them comfortably in one layer. Cook over medium heat about 8 minutes or until fat runs out and skin is golden-brown and crisp. (Some breasts may brown more quickly than others; remove each breast as it is done.) Transfer duck breasts to medium-hot gas or charcoal grill, skin side up; grill about 8 minutes for rare, 10 minutes for medium-rare and 12 minutes for medium. Let breasts rest 3 to 4 minutes before slicing. 

4) Cut each breast crosswise on a slight angle into 4 to 5 slices about 1/2-inch thick. Serve with Pineapple Salsa.

Serve with mashed sweet potatoes seasoned with roasted garlic purée.
Wear plastic gloves when handling chiles.

Nutrition information per serving:
328 calories; 18 g fat; 132 mg cholesterol; 620 mg sodium; 7.5 g carbohydrate; 1 g fiber; 35 g protein

Recipe courtesy of The Duckling Council -


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