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Grilled Honey and Chile-Glazed Duck Breast

Randy Mayor; Katie Stoddard
Yield 4 servings (serving size: 1 breast half)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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