Grilled Honey and Chile-Glazed Duck Breast

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

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 14%
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 35.3g
  • Carbohydrate: 6.7g
  • Fiber: 0.1g
  • Cholesterol: 182mg
  • Iron: 5.8mg
  • Sodium: 402mg
  • Calcium: 13mg

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

  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
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