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    Grilled Fruity Duck Breasts https://www.metro.ca/userfiles/image/recipes/poitrines-canard-7238.jpg PT10M PT12M PT24H22M
    Put duck breasts in a shallow dish.Add orange juice, crushed plums, cloves and red wine.Marinate in the refrigerator for 24 hours.Preheat one side of barbecue to high. Lightly oil grill.Remove duck breasts from marinade, pat dry and season. Lay skin-side down on side of barbecue that is off but hot.Grill 2 minutes per side to melt some of the fat.Move to side that is on and grill 4 min. per side for medium doneness.Remove to a plate, cover with foil and let rest 5 min.Slice thinly, season and serve.
    4
    4 1 4 4
    2 duck breast, trimmed of most fat 1/2 cup (125 mL) Irresistibles orange juice 6 plum, pitted and crushed with a fork 5 whole cloves 1/4 cup (60 mL) red wine salt and fresh ground black pepper
    Grilled Fruity Duck Breasts

    Grilled Fruity Duck Breasts

    Rate this recipe
    1 Vote
    4
    servings
    0:10
    Preparation
    0:12
    COOKING
    24:22
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 2
      duck breast, trimmed of most fat
    • 1/2 cup
      (125 mL)
      Irresistibles orange juice
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      946 ml SELECTED VARIETIES

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      BOLTHOUSE JUICES OR SMOOTHIES

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      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      $3.99 ea.

      SELECTED SIZES, SELECTED VARIETIES

      SIMPLY REFRIGERATED DRINKS 1.54 - 1.75 L

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      SELECTED VARIETIES

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      $3.99 ea.

      SELECTED SIZES, SELECTED VARIETIES

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      $3.99 ea.

      SELECTED SIZES, SELECTED VARIETIES

      SIMPLY REFRIGERATED DRINKS 1.54 - 1.75 L

      SIMPLY REFRIGERATED DRINKS 1.54 - 1.75 L

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      SELECTED VARIETIES

    • 6
      plum, pitted and crushed with a fork
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    • 5
      whole cloves
    • 1/4 cup
      (60 mL)
      red wine

    • salt and fresh ground black pepper
    Imprimer ma sélection

    Preparation

    Put duck breasts in a shallow dish.

    Add orange juice, crushed plums, cloves and red wine.

    Marinate in the refrigerator for 24 hours.

    Preheat one side of barbecue to high. Lightly oil grill.

    Remove duck breasts from marinade, pat dry and season. Lay skin-side down on side of barbecue that is off but hot.

    Grill 2 minutes per side to melt some of the fat.

    Move to side that is on and grill 4 min. per side for medium doneness.

    Remove to a plate, cover with foil and let rest 5 min.

    Slice thinly, season and serve.

    Source : Chef Caroline McCann

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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