Orange-Glazed Duck Breast Brochettes with Asparagus Salad
I like to cook boneless duck breasts on the grill because it's easier and less messy than pan-frying. The glaze for this nod to the classic duck à l'orange imparts a delicate orange flavor; don't use too much because duck skin browns very quickly. For that reason it's important to prepare a moderately low fire that will allow the duck to both develop a good crust and cook to medium rare.The duck breasts need to marinate overnight, so plan accordingly.
Recipe by Food & Wine June 2002