Recipe by dicentra
Posting for ZWT3. This is from George Foreman’s grilling cookbook. “This is how we imagine an African safari chef might prepare duck breasts over his campfire…”
- 1 whole boneless duck breast, split
- 1 tablespoon vegetable oil
- 1⁄4 cup frozen orange juice concentrate
- 1⁄4 cup fresh lime juice
- 1 tablespoon lime zest
- 1 habanero pepper, seeded and minced
- 1 tablespoon coarse salt
- 1⁄4 teaspoon ground cloves
- 1 tablespoon light brown sugar
Directions See How It's Made
- Trim the duck breasts of any excess skin flaps or exterior fat. Pinch the skin between thumb and forefinger and, using sharp, pointed scissors, snip several little sideways V-shaped cuts in the skin, jut through to the fat. Don’t pierce the flesh. This will allow the fat to run free as it melts.
- Combine the marinade ingredients in a glass measure and heat in the microwave on high until simmering, 1-1 ½ minutes.
- Stir to incorporate the melted sugar. Cool enough to taste and adjust to your liking.
- Tuck the duck breast into a plastic bag and pour the marinade over them.
- Seal tightly and marinade for at least an hour.
- Remove the duck breasts and reserve the remaining marinade.
- Grill the duck, skin side down for about 3 minutes.
- Turn the breasts, flesh side down, and cook for another 2-3 minutes for a perfect pink interior.
- Quickly bring any remaining marinade to a boil.
- Slice the duck breasts thinly, fan the slices on warm serving plates, and drizzle the marinade over them.