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- Ingredients:
- 4-6 whole duck breasts
- Marinade:
- 2 T. soy sauce
- 1/2 tsp. Dry mustard
- 1 T. Worcestershire sauce
- 1/2 tsp. Garlic powder
- 1/2 tsp. Onion powder
- 1/2 tsp. Marjoram
- 3/4 cup dry red wine
- Directions:
- Remove meat in one piece from both sides of breast bone. Remove skin and trim tendons. In large bowl, combine all marinade ingredients. Add duck, turning to coat all sides. Marinate in refrigerator for at least 4 hours or overnight.
- Red Currant Sauce:
- 4 T. unsalted butter
- 1 10 oz. Jar red currant jelly
- ¼ cup ketchup
- ¼ cup brown sugar, packed
- Directions Continued:
- Melt butter in small sauce pan. Stir in jelly, ketchup and brown sugar. Heat until jelly melts and mixture boils. Grill breast for 5 minutes per side. Meat should be rare to medium rare. Carve into 1/4" slices, cutting across grain. Serve with red currant sauce.
- Serves: 4-6
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