Wider Horizons

Recipe by Don Morrison, reprinted with permission from the fall 2004 Delta Waterfowl magazine. oregano

4 to 6 duck breasts (ideally with the skin on)

½ cup soy sauce

½ cup red wine vinegar

1 cup olive oil

6 cloves of minced garlic

1 tablespoon sugar

3 tablespoons grated Parmesan cheese

1½ tablespoons oregano

1½ tablespoons fresh ground black pepper

Combine the ingredients for the marinade. Marinate the duck breasts in the refrigerator in a bowl covered with plastic wrap for several hours or even several days. Make sure the meat is completely covered by the marinade. When ready to grill, remove the breasts from the marinade and allow them to sit until they reach room temperature. Reserve the marinade for a sauce.

On a hot grill, sear the breasts skin-side down for four to six minutes, depending on the thickness. Searing skin side down allows the excess fat to drip off. Turn the breasts and grill on the other side for another four to six minutes until the meat is medium to medium rare. Don’t overcook the duck.

Heat the sauce, taking care to not overheat or the cheese will separate from the liquid. Remove the meat from the grill and let it rest. Slice it into diagonal strips and drizzle some of the sauce over the meat.

Wider Horizons
Lethbridge College
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