Rosemary-Orange Marinade

This marinade is really wonderful on duck, beef and pork, but I've used it on chicken, too. I usually grill the item I marinate in this. This recipe was also taken from an old issue of Food & Wine.

• Ready In: 5 mins
• Yields: 2/3 cup

Ingredients

• 1⁄3 cup  fresh orange juice
• 1 1⁄2 tablespoons  finely grated orange zest
• 3  tablespoons  safflower oil or 3  tablespoons  some other mild  oil
• 1  tablespoon  chopped fresh rosemary
• 1  tablespoon  crushed green peppercorn
• 1⁄2 teaspoon kosher salt

Directions

1. Combine all ingredients.
2. Use immediately or cover tightly and refrigerate for up to a week.
3. Use for duck, beef, or pork.