The 4th of July may be over but your grill has never been in better shape. Whether you purchased a new one or cleaned out the old, the flames are ready for some tasty meats. Meat and fish are the common guests on the grates, but this recipe calls “foul.” While duck might not be the first dish you think of for a healthy choice, the breast is a low-fat juicy cut. Served over a bed of mixed greens, this is a smart entrée to get you back on the eating-right track.
2 pound skinless duck breast thawed
1 ½ cup Orange Juice
¾ cup good balsamic vinegar
3 shallots (minced)
½ cup chicken broth
1 tablespoon orange zest
Salt and Pepper
Slice duck breast into four sections, place in a Ziploc bag with 1 cup orange juice and ½ cup balsamic vinegar. Make sure the marinade is coating the duck and squeeze all air out of the bag. Refrigerate overnight. Drain and discard juice.
In a medium saucepan, add the remaining orange juice, vinegar, broth, orange zest, salt and pepper and bring to a boil. Reduce heat and simmer for 12-15 minutes, watching and stirring until the sauce reduces to about ½.
Bring your sauce (glaze) to the grill for basting the bird. Grill duck on medium high heat. (about 8 minutes per side)
Carve duck and serve with remaining sauce.