Barbecued Duck Breast A L'Orange

Serves: 4
Total Calories: 49


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


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.

Nutritional Facts:

Serves: 4
Total Calories: 49
Calories from Fat: 0

This Barbecued Duck Breast A L'Orange recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

More Recipes from the Homemade in a Hurry Cookbook:
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