Marinated Duck Breasts with Shallot and Beet Relish

Ingredients

• Marinade:
• 1/2 teaspoon grated orange rind
• 3 tablespoons fresh orange juice
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons honey
• 1 teaspoon ground coriander
• 1 tablespoon minced peeled fresh ginger
• 4 rosemary sprigs
• 1 garlic clove, minced
• 4 (6-ounce) boneless duck breast halves, thawed and skinned
• Relish:
• 14 ounces baby beets
• Cooking spray
• 1 pound small shallots, peeled and quartered (about 15)
• 2 cups chopped Oso or other sweet onion
• 1/4 cup dry red wine
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• Garnish:
• Rosemary sprigs (optional)

Preparation

1. To prepare duck, combine the first 9 ingredients in a zip-top plastic bag. Seal and chill 2 hours; turn bag occasionally. Remove duck breast halves from bag. Reserve marinade; discard rosemary.
2. To prepare relish, leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots; rub off skins. Coarsely chop beets.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots; sauté 2 minutes. Add onion; sauté 5 minutes. Stir in reserved marinade and wine; cook 1 minute or until liquid almost evaporates. Add broth; cook 6 minutes or until liquid almost evaporates. Remove from heat. Stir in beets, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Sprinkle duck with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick grill pan coated with cooking spray over medium-high heat. Add duck; cook 4 minutes on each side or until done. Serve with relish; garnish with rosemary sprigs, if desired.