This is an Asian inspired duck recipe that combines lean duck breasts with a wide variety of flavors. This marinade should turn to a glaze on the grill as you cook it.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
- 1 pound skinless, boneless duck breast, fat removed
- 2 cups hot cooked rice
- 1 tablespoon minced ginger root
- 1 tablespoon low sodium soy sauce
- 1 tablespoon chopped mango chutney
- 3 cloves minced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon ground cinnamon
Combine ginger, soy sauce, garlic, sesame oil and cinnamon in a resealable plastic bag. Wash ducks off with cold water and pat dry with paper towels. Place in bag and seal closed. Turn bag over several times and place in refrigerator for 24 hours. Preheat grill and oil grate. Remove ducks from bag and discard marinade. Grill over direct heat for about 4 minutes per side. Juices should run clear from breasts. About 1 minute before removing from the grill spoon mango chutney on top side. When done, remove from grill and serve on rice.