Grilled Honey and Chile-Glazed Duck Breast

Grilled Honey and Chile-Glazed Duck Breast Recipe
Randy Mayor; Katie Stoddard
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.

Yield:

4 servings (serving size: 1 breast half)

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 14 %
Fat 3.2 g
Satfat 0.7 g
Monofat 1.1 g
Polyfat 0.5 g
Protein 35.3 g
Carbohydrate 6.7 g
Fiber 0.1 g
Cholesterol 182 mg
Iron 5.8 mg
Sodium 402 mg
Calcium 13 mg

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

Preparation

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.

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.

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

Note:

Andrew Brown,

White Dog Cafe, Philadelphia, PA,

November 2007
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