Grilled Cinnamon Duck
13 ingredients
9 steps
Ingredients
- 2 boneless skinless duck breasts, split
- 12 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
-
1Prepare the marinade by whisking olive oil with port wine.
-
2Whisk in spices and season with salt and pepper to taste.
-
3Place duck breasts in marinade for two to four hours.
-
4Prepare sauce by reducing stock over high heat in a medium sauce pan to 2/3 cup.
-
5Add shallots and red currant jelly and stir until smooth.
-
6Mix cornstarch with equal amounts of water and add to mixture.
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7Cook over low heat for 15 minutes, stirring frequently.
-
8Grill the marinated duck breasts over medium-high coals just long enough to score on each side.
-
9Finish in a 350F oven until internal temperature reaches 165F Slice and serve with red currant sauce.
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