- Prep: 12 hours
- Cook: 25 min
- Yield: 4 servings
Ingredients
4 boneless skinless duck breasts
2 tbs vegetable oil
3/4 cup orange juice concentrate
juice of one orange
minced orange zest from 1/2 orange
1 tsp red wine vinegar
4 tsp honey (more if necessary)
1 tsp ground coriander
2 tsp cornstarch dissolved in 1 tablespoon water
Directions
1. Mix half of orange zest, oil, and duck breasts. Let marinate in the refrigerator for 4-24 hours.
2. In a small saucepan, mix the remaining zest, orange juice, orange juice concentrate, vinegar, honey, and coriander. Bring to a boil and add dissolved cornstarch. Bring it back to a boil (it will thicken at the same time). Remove from heat and let cool.
3. Season duck breasts liberally with salt and black pepper. Grill over high heat. As soon as the duck breast is turned the first time, brush a thick layer of orange coriander glaze on top of the duck breasts. Finish grilling until the duck breast is medium rare.
