Duck is a dark meat and because of that a lot of people shy away from it. But by doing so, they are missing out on a very flavorful meal. This is one of my favorite recipes and incredibly easy. It’s perfect for a family dinner or to serve guests when entertaining.
I enjoy duck cooked rare as the meat is savory and juicy. But for those who like their meat well done, I suggest cooking it over a low heat as to not lose the flavor. There are two steps to this recipe: the Marinade and the Red Currant Sauce. If possible, let the duck marinate overnight in the refrigerator. If that’s not an option, marinate for at least 4 hours.
4 – 6 whole duck breasts
2 tablespoons soy sauce
½ teaspoon dry mustard
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¾ cup dry red wine
Red Currant Sauce:
4 tablespoons butter
1 10-ounce jar red currant jelly
¼ cup ketchup
¼ cup brown sugar
Trim any tendons off the breast. In large bowl or marinade bag (I even use a zip lock bag), combine all of the marinade ingredients. Add the duck, turn the duck several times to coat all sides. Cover or seal the bag and marinate in the refrigerator for a minimum of 4 hours or overnight.
Once marinated, grill the breasts for approximately 5 minutes per side. Meat should be rare to medium rare. Carve into ¼-inch slices, cutting across the grain. Serve with Red Currant Sauce.
Red Currant Sauce Directions:
Melt butter in small saucepan. Stir in jelly, ketchup and brown sugar. Heat until jelly melts and sauce boils.
Serves 4 – 6
Shari is a former national shotgun shooting champion, international competitor, Women’s Shooting Sports Foundation director, NBC Olympic commentator, business owner and 2001 Shooting Industry Award winner.
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