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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful and unique way to make duck. Ingredients:
2 boneless skinless duck breasts, split |
1/2 cup olive oil |
1 cup port wine |
3 tablespoons cinnamon |
1 tablespoon cardamom |
1 tablespoon coriander |
1 tablespoon soy sauce |
salt and pepper |
1 cup beef stock or 1 cup veal stock or 1 cup chicken stock |
1 cup red currant jelly |
1 tablespoon chopped shallot |
1 tablespoon cornstarch |
salt and pepper |
Directions:
1. Prepare the marinade by whisking olive oil with port wine. Whisk in spices and season with salt and pepper to taste. Place duck breasts in marinade for two to four hours. Prepare sauce by reducing stock over high heat in a medium sauce pan to 2/3 cup. Add shallots and red currant jelly and stir until smooth. Mix cornstarch with equal amounts of water and add to mixture. Cook over low heat for 15 minutes, stirring frequently.
2. Grill the marinated duck breasts over medium-high coals just long enough to score on each side. Finish in a 350°F oven until internal temperature reaches 165°F Slice and serve with red currant sauce.
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