Asian Roasted Duck Breast

Name: Asian Roasted Duck Breast
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 serving(s)
Ingredients: 4 tablespoons soy sauce; 3 1/2 tablespoons honey; 2 tablespoons tahini; 1 tablespoon sesame seed oil; 2 1/2 tablespoons red wine vinegar; 1 tablespoon Worcestershire sauce; 3 -4 garlic cloves, minced; 2 teaspoons fresh grated ginger; 1 teaspoon ground juniper berries; 1 teaspoon hot sauce; 2 duck breasts

Submitted by danno 50

"Choose the side that you want with this. Great with wild mushroom risotto as pictured. Prep time does not include marinating time for the breasts."

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photo by danno 50

Ready In:: 1hr
Ingredients:: 11
Serves:: 2

ingredients

4 tablespoons soy sauce
3 ¹⁄₂ tablespoons honey
2 tablespoons tahini
1 tablespoon sesame seed oil
2 ¹⁄₂ tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
3 -4 garlic cloves, minced
2 teaspoons fresh grated ginger
1 teaspoon ground juniper berries
1 teaspoon hot sauce
2 duck breasts

directions

Place everything except duck, duh, in a blender/processor/immersion.
Score duck breasts with a knife, but not deep enough that you cut the meat.
Place breasts in a zip lock and pour marinade inches Allow to sit in the fridge for a day.
Preheat oven to 350.
Drain and reserve marinade. Place breasts in a small roaster, skin side up, and roast for 30 minutes. After 30 minutes remove and tent with foil.
While they are roasting, take reserved marinade and heat on medium to reduce by half. You can also add some cornstarch (about 1 tsp) to thicken it up.