Yield: 1 Servings
|4 \N||Boneless duck breast halves|
|1 cup||Orange juice|
|2 tablespoons||Lemon peel|
|2 tablespoons||Lemon juice|
|2 tablespoons||Brown sugar|
|⅛ teaspoon||Garlic powder|
Rinse duck under cold running water; pat dry. Prick skin all over.
Combine remaining ingredients in non aluminum saucepan, stirring until smooth. Cook until thickened & sauce comes to boil. Place each breast in center of heavy duty foil. Pour ¼ sauce over each. Seal tightly around duck. Grill over med heat 1 hour or until tender.
Remove duck from packet, reserving liquid. Cook skin side down on grill until browned. Slice thinly. Use leftovers within 1-2 days.
Wine Suggestion: Pinot Noir