Grilled Szechuan Duck Breast

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

1. Prepare grill; set to medium heat.
2. Combine first 5 ingredients in large zip-top plastic bag. Seal bag; marinate in refrigerator 30 minutes, turning occasionally.
3. 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.
4. Combine reserved marinade and broth in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes).
5. 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.