|
Chef Don's
Favorite Poultry Recipes
Raspberry, Soy and Ginger Grilled Duck Breast
Serves 2
2 Duck Breasts
1 1/2 cups Raspberries
1 Tbsp. Soy Sauce
1-2 tsp. Ginger, grated
1 Tbsp. White Wine
Salt and Pepper to taste
Remove the skin and the fat from the duck. Remove any silver
skin from the breasts. Purée the raspberries and then work them
through a sieve to remove the seeds. In a bowl mix together all the
ingredients but the duck. Reserve half of the marinade in a separate
bowl. Season the breasts with salt and pepper. Marinate the duck in the
refrigerator for 1 hour. Cook the duck on a hot grill until they are to
the desired doneness. Remove from the grill and refrigerate until
chilled. Slice the breasts and serve with the reserved marinade. |
|
