Ginger-Tangerine Duck Breasts

By NickiR

Ingredients

• MARINADE:
• 4 large duck breast halves
• 4 tablespoons Thai spice blend divided
• Juice of 1 large tangerine (1/4 cup)
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 garlic cloves
• 1 tablespoon grated ginger
• 1 tablespoon Thai spice blend
• SAUCE:
• 1 teaspoon sesame oil
• 1/4 cup sliced fresh ginger
• 2 tablespoons tangerine zest
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• Juice from 6 large tangerines (1 1/2 cups)
• 1/4 cup Major Gray's Chutney
• Salt to taste

Details

Servings 6

Preparation

Step 1

To make the Marinade: In a large small bowl, combine the tangerine juice, soy sauce, sesame oil, garlic, ginger, and 1 tablespoon of the Thai spice blend. Place duck breasts in a resealable plastic bag set inside a bowl. Pour marinade over duck breasts. Refrigerate for 4 hours, turning occasionally to distribute marinade.

Meanwhile, prepare the Sauce: In a heavy-bottomed one-quart saucepan, heat the sesame oil. Sauté the ginger and the tangerine zest for 1 minute; add the vinegar and sugar and simmer, stirring constantly, for 2 to 3 minutes, until the vinegar is absorbed into the ginger. Pour in the tangerine juice and simmer for 20 minutes, until the juice is reduced to one half. Whisk in the chutney; simmer for another 5 minutes and strain.

Remove the duck breast from the marinade, reserving the marinade. Pour the marinade into a small saucepan and bring to a boil. Boil for one full minute. Remove from heat.

Coat each breast with 1 tablespoon of the Thai spice blend and season with salt to taste. Place the breasts over Direct Medium heat, fat-side down, and grill for approximately 20 minutes for medium-rare, turning the breasts every 4 to 5 minutes, basting with the reserved marinade after each turn.

Allow the grilled breasts to rest for 5 minutes before cutting into slices. Serve the duck with the sauce and sugar snap peas, if desired.

This recipe yields 6 servings.

Wine Recommendation: For the zesty citrus and ginger flavors coupled with the tender richness of the duck, try a fruit-driven Zinfandel from Sonoma's Dry Creek Valley. It will wrap the duck in a robe of intense cherries and red currants, and add just the right black-pepper snap to the heady sauce.

Beer Recommendation: A creamy and rich India Pale Ale with a semi-bitter finish will allow these intense flavors to happily commingle. The finish on the palate will be sweet and sour, with a touch of pleasing astringency.