Barbecue Duck Breasts with Ginger, Tangerine and Thai Spices

Barbecue Ginger-Tangerine Duck Breasts

Duck makes a rich and hearty meat for the grill. Here the bright flavors of tangerine and ginger make the perfect complement. Try the deep-red and meaty Mallard duck breasts, or a wild variety, for their full flavor. This dish goes great with a hearty Zinfandel.

For the marinade:

	Juice from 1 large tangerine (1/4 cup)
	2 tablespoons soy sauce
	2 tablespoons sesame oil
	2 cloves garlic
	1 tablespoon grated ginger
	5 tablespoons Thai spice blend *
	4 large duck breast halves

For the sauce:

	1 teaspoon sesame oil
	1/4 cup sliced fresh ginger
	2 tablespoons tangerine zest
	2 tablespoons red wine vinegar
	1 tablespoon sugar
	Juice from 6 large tangerines (1-1/2 cups)
	1/4 cup Major Gray’s Chutney or Sub Rosa Mango Chutney
	Salt

Here's what you do:

To make the marinade: In a large small bowl, combine the tangerine juice, soy sauce, sesame oil, garlic, ginger, and 1 tablespoon of the Thai spice blend. Place duck breasts in a resealable plastic bag set inside a bowl. Pour marinade over duck breasts. Refrigerate for 4 hours, turning occasionally to distribute marinade.

Meanwhile, prepare the sauce: In a heavy-bottomed one-quart saucepan, heat the sesame oil. Sauté the ginger and the tangerine zest for 1 minute; add the vinegar and sugar and simmer, stirring constantly, for 2 to 3 minutes, until the vinegar is absorbed into the ginger. Pour in the tangerine juice and simmer for 20 minutes, until the juice is reduced to one half. Whisk in the chutney; simmer for another 5 minutes and strain.

Remove the duck breast from the marinade, reserving the marinade. Pour the marinade into a small saucepan and bring to a boil. Boil for one full minute. Remove from heat.

Coat each breast with 1 tablespoon of the Thai spice blend and season with salt to taste. Place the breasts over Direct Medium heat, fat-side down, and grill for approximately 20 minutes for medium-rare, turning the breasts every 4 to 5 minutes, basting with the reserved marinade after each turn.

Allow the grilled breasts to rest for 5 minutes before cutting into slices. Serve the duck with the sauce and mabye some steamed sugar snap peas. Yum.

Note: * See recipes below for Thai spice paste / blend to use in the marinade. If you have a Thai red or green curry paste in your refrigerator, use that. Be careful, all these spice blends and pastes are quite hot.

Makes 6 servings.

Source: The fine folks at Weber and a few touches from here at Sub Rosa.

Thai Spice Paste

1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped cilantro leaves
1/4 cup chopped basil leaves
2 tablespoons lemon juice
1 tablespoon finely chopped fresh lemon grass,
or 1 teaspoon grated lemon peel
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon cayenne (or to taste)
1 teaspoon freshly ground black pepper

Mash all ingredients together, or process in a small food processor. Store, covered, the refrigerator.

Yield: About 1 cup

Quck and Dirty Thai Spice Blend

2 tb chopped fresh lemongrass
1 tb grated fresh ginger
2 cl garlic; minced
1/8 ts ground red pepper