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Duck and Goose > Grilled Muscovy Duck Breast with Grand Marnier Peach Sauce

Grilled Muscovy Duck Breast with Grand Marnier Peach Sauce


Makes 4 servings

2-pound ducklings, boneless breast, 2 each
Grand Marnier Peach Sauce (recipe below)

Prepare the sauce and keep warm.

Remove the duck breasts from the package and place them on a cutting board, meat-side up. Cut each breast down the middle, separating the two lobes. Trim any fat that is exposed past the edges of the breast meat. Allow the meat to come up to room temperature before grilling.

Place the duck breasts on the grill, fat-side down, over medium low heat to render off the fat. Some flaring will occur, and should be monitored to ensure the skin doesn't burn. Cook the breasts skin-side down for about 8 minutes until well browned and crispy. The meat will have begun to cook through from the bottom, and the edges will have begun to turn gray.

Baste the breasts with a little of the sauce. Turn the breasts over and continue to grill, just as you would a fine steak, medium rare, for about five more minutes. Baste occasionally. Good duck breast should not be overcooked. Medium rare is perfect... tender and juicy.

Remove the duck breasts from the grill and let them rest for 3 to 4 minutes before slicing them against the grain on a bias, just as you would a London broil.

Ladle a pool of the sauce onto the center of four warm plates. Lay the thinly sliced duck breast across the sauce.

Grand Marnier Peach Sauce

Perfect as a glaze for any poultry dish, or a dipping sauce for Rangoons or spring rolls. The jalapeno gives it a kick!

Makes 4 servings

1 12-ounce can peach preserves
2 tablespoons tomato paste
1/2 each jalapeno, seeds and ribs removed, chopped finely
1 ounce Grand Marnier

Combine the preserves and the tomato paste to cut some of the sweetness. It also gives the sauce a wonderful reddish color. Blend in the minced jalapeno and Grand Marnier, and warm the sauce over medium heat.


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