Grilled Duck Breasts With Cassis Glaze Over Carrot Salad...

November 29, 2006

Grilled Duck Breasts With Cassis Glaze Over Carrot Salad

Serves 4 -- Total time: about 40 minutes

2 skinless duck breast halves

3 tablespoons olive oil

1 tablespoon fruit vinegar or red-wine vinegar

1 teaspoon each: dried thyme leaves, salt

1/4 teaspoon freshly ground pepper

1 tablespoon butter or olive oil

1/2 red onion, minced

2 cloves garlic, minced

1 cup chicken broth

1/4 cup cassis (black-currant liqueur) or currant preserves

1 bag (8 ounces) shredded carrots

1/4 cup currants

Place duck breasts in shallow bowl. Whisk together olive oil, vinegar, thyme, salt and pepper in a small bowl. Pour half of mixture into duck bowl; coat duck with mixture. Set aside remaining oil-vinegar mixture.

Heat butter in medium skillet; add onion. Cook over high heat 2 minutes; reduce heat to low. Add garlic. Cook until onions are lightly browned, about 6 minutes. Add chicken broth; cook over medium-high heat to reduce by half. Add cassis; cook until sauce is slightly thickened, about 8 minutes. Keep warm.

Meanwhile, mix carrots and currants together in a medium bowl. Add reserved oil-vinegar mixture; toss. Set aside.

Heat a grill, grill pan or skillet. Cook duck, turning once or twice, until desired doneness, about 10 minutes for medium-rare. Remove to cutting board; let rest 5 minutes. Slice thinly on the diagonal. Divide carrot salad among 4 plates. Arrange duck over carrot salad. Drizzle cassis sauce over duck.

Per serving: 304 calories, 15 grams fat, 4 grams saturated fat, 75 milligrams cholesterol, 28 grams carbohydrate, 16 grams protein, 893 milligrams sodium, 3 grams fiber

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