Grilled Szechuan Duck Breast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Szechuan cuisine is known for its spicy dishes. For more heat, add some extra chili sauce. Serve with snow peas and vegetable fried rice. Ingredients:
2 tablespoons low-sodium soy sauce |
1 tablespoon dark sesame oil |
1 tablespoon rice vinegar |
1 teaspoon hot chili sauce with garlic (such as kame) |
2 (14-ounce) packages boneless whole duck breasts, thawed |
1 teaspoon five-spice powder |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons minced fresh cilantro (optional) |
Directions:
1. Prepare grill; set to medium heat.
2. Combine first 5 ingredients in large zip-top plastic bag. Seal bag; marinate in refrigerator 30 minutes, turning occasionally.
3. Remove duck from bag, reserving marinade. Sprinkle meat side of breasts with spice powder; place breasts on grill rack, skin side up. Cook 8 minutes on each side or until desired degree of doneness; remove from heat, and let stand 5 minutes.
4. Combine reserved marinade and broth in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes).
5. Carefully remove skin from breasts; cut each breast in half. Cut each breast half into 1/2-inch-thick slices; arrange duck onto each plate. Spoon sauce over duck; sprinkle with cilantro, if desired.
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