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Recipes for your smoker and Grill

Here you will find a selection of some fine recipies. I will add to this section of the site as often as I can. Please send me your recipes to TomThomasFL@hotmail.com! 

GINGER-TANGERINE DUCK BREASTS

Duck makes a rich and hearty meat for the grill. Here the bright flavors of tangerine and ginger make the perfect complement. Try the deep-red and meaty Mallard duck breasts, or a wild variety, for their full flavor.


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For the marinade:

 

 

Juice from 1 large tangerine (1/4 cup)

2

 

tablespoons soy sauce

2

 

tablespoons sesame oil

2

 

cloves garlic

1

 

tablespoon grated ginger

5

 

tablespoons Thai spice blend, divided

 

 

 

4

 

large duck breast halves

For the sauce:

1

 

teaspoon sesame oil

1/4

 

cup sliced fresh ginger

2

 

tablespoons tangerine zest

2

 

tablespoons red wine vinegar

1

 

tablespoon sugar

 

 

Juice from 6 large tangerines (1-1/2 cups)

1/4

 

cup Major Gray’s Chutney

 

 

 

 

 

Salt

To make the marinade: In a large small bowl, combine the tangerine juice, soy sauce, sesame oil, garlic, ginger, and 1 tablespoon of the Thai spice blend. Place duck breasts in a resealable plastic bag set inside a bowl. Pour marinade over duck breasts. Refrigerate for 4 hours, turning occasionally to distribute marinade .

Meanwhile, prepare the sauce: In a heavy-bottomed one-quart saucepan, heat the sesame oil. Sauté the ginger and the tangerine zest for 1 minute; add the vinegar and sugar and simmer, stirring constantly, for 2 to 3 minutes, until the vinegar is absorbed into the ginger. Pour in the tangerine juice and simmer for 20 minutes, until the juice is reduced to one half. Whisk in the chutney; simmer for another 5 minutes and strain.

Remove the duck breast from the marinade, reserving the marinade. Pour the marinade into a small saucepan and bring to a boil. Boil for one full minute. Remove from heat.

Coat each breast with 1 tablespoon of the Thai spice blend and season with salt to taste. Place the breasts over Direct Medium heat, fat-side down, and grill for approximately 20 minutes for medium-rare, turning the breasts every 4 to 5 minutes, basting with the reserved marinade after each turn.

Allow the grilled breasts to rest for 5 minutes before cutting into slices. Serve the duck with the sauce and sugar snap peas, if desired.

Makes 6 servings.



 
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