Prep 15 mins
Cook 10 mins
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
- 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.