Duck In Red Wine

Directions

1. 1
   In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind.
2. 2
   Mix well and add duck breasts.
3. 3
   Seal bag and mix again.
4. 4
   Refrigerate for at least 1 hour or up to 24 hours.
5. 5
   Remove duck from marinade and shake off excess liquid.
6. 6
   Heat and lightly oil a grill, ridged skillet or heavy flat skillet.
7. 7
   Cook duck breasts to taste, turning frequently, 10 to 15 minutes.
8. 8
   If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
9. 9
   To serve, thinly slice breasts diagonally and arrange on a serving plate.
10. 10
    Pour any juices in pan or foil on top.
11. 11
    Garnish with chives, and serve.