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Ingredients
- 2 boned and skinned duck breasts, wild if you have access to
- 2 tablespoons soy sauce
- 1/4 cup canola oil
- 1/2 teaspoon fresh ginger, finely minced
- 1 teaspoon fresh garlic, finely minced
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup Cherry Jelly - I like http://www.earthy.com/Cherry-Republic-Cherry-Jam-9-oz-P617.aspx
- 1/4 teaspoon dijon mustard
Details
Adapted from chezus.com
Preparation
Step 1
Mix the soy sauce, canola oil, ginger, garlic and ground pepper in a zip-loc bag. Add the duck breasts, seal the bag and shake to distribute. Let sit at room temperature 45 minutes.
Preheat the grill, either gas or charcoal.
Remove the duck breasts and pat dry with a paper towel.
Place on the grill and cook for 5 minutes per side for medium rare. Timing will depend on the size of the breast and how hot your grill is. You want the internal temperature to be 130.
In a saucepan over low heat combine the jelly and mustard. Stir and warm until a thin sauce is formed; about 3 - 5 minutes.
Remove from the grill and let sit for 7 minutes. Slice thinly. Serve with the Cherry Sauce.
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