Grilled Szechuan Duck Breast

recipe
Szechuan cuisine is known for its spicy dishes. For more heat, add some extra chili sauce. Serve with snow peas and vegetable fried rice.

Yield:

4 servings (serving size: about 5 ounces duck, 1 tablespoon sauce, and 1 1/2 teaspoons cilantro)

Nutritional Information

Calories 248
Caloriesfromfat 26 %
Fat 7.2 g
Satfat 1.3 g
Monofat 2.7 g
Polyfat 2 g
Protein 41.9 g
Carbohydrate 1.5 g
Fiber 0.1 g
Cholesterol 213 mg
Iron 7.2 mg
Sodium 532 mg
Calcium 21 mg

Ingredients

2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 teaspoon hot chili sauce with garlic (such as Kame)
2 (14-ounce) packages boneless whole duck breasts, thawed
1 teaspoon five-spice powder
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh cilantro (optional)

Preparation

Prepare grill; set to medium heat.

Combine first 5 ingredients in large zip-top plastic bag. Seal bag; marinate in refrigerator 30 minutes, turning occasionally.

Remove duck from bag, reserving marinade. Sprinkle meat side of breasts with spice powder; place breasts on grill rack, skin side up. Cook 8 minutes on each side or until desired degree of doneness; remove from heat, and let stand 5 minutes.

Combine reserved marinade and broth in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes).

Carefully remove skin from breasts; cut each breast in half. Cut each breast half into 1/2-inch-thick slices; arrange duck onto each plate. Spoon sauce over duck; sprinkle with cilantro, if desired.

Note:

July 2001
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