Grilled Honey and Chile-Glazed Duck Breast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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New Mexican chile powder serves as the White Dog's nod to southwestern Native Americans. Serve with the Butternut Squash and Apple Relish, roasted sweet potatoes, and haricots verts. Ingredients:
2 tablespoons chimayo or new mexican chile powder |
1 1/2 tablespoons cider vinegar |
1 1/2 tablespoons honey |
4 (6-ounce) boneless duck breast halves, skinned |
cooking spray |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine first 3 ingredients in a small bowl; stir until blended. Combine chile powder mixture and duck in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove duck from bag; discard marinade.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle duck with salt and pepper. Add duck to pan; cook 5 minutes on each side or until desired degree of doneness.
3. Wine note: This duck is tailor made for a powerful but thickly soft red that can cushion the bird's sweet spiciness. Try a top Argentinian malbec, such as the mouth-filling 2005 Otello Malbec 2005 from Mendoza ($16). -Karen MacNeil
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