Barbecued Duck Breast A L'Orange: The Best Barbecued Duck Breast A L'Orange Recipe from Cook'n

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	Barbecued Duck Breast A L'Orange

Serves: 4

Duck used to be for special occasions, until several producers started selling duck parts, most commonly the breast. Two types of duck are sold for cooking. The most common is called Peking duck or Long Island duck; the other, which we are seeing more and more of, is Muscovy duck. It is the one I recommend for grilling. The breast is larger and has far less fat under the skin, which reduces flare-ups and makes it possible to cook the meat medium-rare without worrying that all of the fat will be cooked out.

   2 teaspoons steak seasonings
   1 teaspoon ground dried orange peel
   1/4 cup barbecue sauce
   1/4 cup orange juice
   1 tablespoon orange marmalade
   2 boneless Muscovy ducks breasts (skin on), weighing 12 ounces to 1 pound each

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Mix the steak seasoning and orange peel in a small bowl. Mix the barbecue sauce, orange juice, and orange marmalade in a separate bowl. Prepare a grill for direct medium heat, or preheat a broiler.

Score the skin of the duck breasts in a crosshatched pattern, cutting through the fat layer under the skin but not into the meat. Rub the duck breasts on both sides with the spice mixture. Grill or broil the duck over medium heat, skin-side first, until the meat is firm but still deep pink, 12 to 15 minutes, turning the breasts twice so that they start and finish on their skin side. Brush the meat side with sauce after it is cooked; brush the skin side with sauce just before serving.

Allow the duck to rest for a few minutes before slicing; pour the remaining sauce over the sliced meat.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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