Ginger-Tangerine Duck Breasts
Duck makes a rich and hearty meat for the grill. Here the bright flavor of
tangerine and ginger make the perfect complement. Try the deep-red and meaty
Mallard duck breasts, or a wild variety, for their full flavor.
For the marinade:
Juice from 1 large tangerine (1/4 cup)
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic
1 tablespoon grated ginger
5 tablespoons Thai spice blend, divided
4 large duck breast halves
For the 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
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
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.
Makes 6 servings.