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Title: Orangey Duck Breasts (A Breakfast Favorite with Eggs)
Categories: Poultry Game Onion
Yield: 1 Servings
8 | Duck breast halfs | |
3 | Tablesppons soy sauce | |
3 | Cloves of minced garlic | |
5 | Shallots, minced | |
2 | tb | Butter |
2 | tb | White wine |
1 1/2 | tb | Orange zest |
3 | tb | Grand Marnier |
Marinate the duck breasts in soy sauce in a zip-lock bag overnight. In a large skillet over medium heat, saute garlic and shallots in butter. When softened, increase heat and lay in duck breasts. Sprinkle with pepper and saute about 1 - 2 minutes, turning and adding wine and orange zest. Turn breasts again, pour in Grand Marnier and let cook down. Turn a final time to coat with the pan juices and serve on a warm platter.
Karen K. Anchorage, AK. rec.hunting.dogs
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