Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ teaspoon | Cinnamon |
| 1 tablespoon | Cornstarch |
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
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