Orangy duck breasts (a breakfast favorite with eggs)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | duck breast halfs | |
| 3 | tablespoons | soy sauce |
| 3 | cloves of minced garlic | |
| 5 | shallots, minced | |
| 2 | tablespoons | butter |
| 2 | tablespoons | white wine |
| 1½ | tablespoon | orange zest |
| 3 | tablespoons | grand marnier |
Directions
Marinate the duck breasts in soy sauce in a zip-lock bag overnight. In a large skillet over medium heat, saute garlic and shallots in butter. When softened, increase heat and lay in duck breasts. Sprinkle with pepper and saute about 1 - 2 minutes, turning and adding wine and orange zest. Turn breasts again, pour in Grand Marnier and let cook down. Turn a final time to coat with the pan juices and serve on a warm platter.
Karen K. Anchorage, AK. rec.hunting.dogs NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000