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For the marinade:
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3 to 4 |
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tablespoons soy sauce |
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2 |
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tablespoons honey |
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1 |
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tablespoon sesame seeds, toasted |
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3 |
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cloves of garlic, crushed |
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4 |
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duck breasts, boned with skin on |
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1/4 |
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cup chicken broth |
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1 |
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teaspoon hoisin sauce |
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1/2 |
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tablespoon cornstarch |
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1 |
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tablespoon sake wine |
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Polenta or mashed potatoes |
In a small bowl, combine marinade ingredients and mix well. Place duck breasts in a resealable plastic bag; pour marinade over breasts and marinate in refrigerator for 24 hours, turning twice.
Remove breasts from marinade; reserve marinade.
Place breasts in center of cooking grate. Grill for 10 minutes or until juices run clear, turning once halfway through grilling time. Remove from grill. Cover and let rest for 5 minutes.
Meanwhile, in a small saucepan, combine chicken broth, hoisin sauce, and reserved marinade; bring to a boil. Reduce heat to a simmer. In a small bowl, whisk cornstarch and sake together to form a thin paste; whisk into sauce. Continue simmering until sauce is slightly thickened, about 1 to 2 minutes.
Slice duck breasts diagonally and arrange on individual plates or a large platter with the sauce. Serve with polenta or mashed potatoes.
Makes 4 servings.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
