Crispy Duck With Orange-ginger Glaze

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup orange juice concentrate, thawed
• 1/4 cup hoisin sauce
• 1 tablespoon cider vinegar
• 1 tablespoon grated gingerroot
• 1 teaspoon dark sesame oil
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon tabasco sauce
• 4 (6 -8 ounce) boneless duck breast halves, about 1/2 inch thick

Recipe

• 1 prepare marinade: in a big bowl, whisk the marinade ingredients together.
• 2 trim duck breasts of any skin or fat that hangs over the edges.
• 3 score the skin in a diamond pattern with cross hatches at ½ inch intervals, but do not cut into the flesh.
• 4 place duck in a large zip-lock plastic bag and pour in the marinade.
• 5 press out the air and seal tightly; turn bag to distribute marinade; place in a bowl and refrigerate for 1-2 hours.
• 6 remove duck from bag and discard marinade.
• 7 grill, skin side down, over direct low heat until the internal temperature reaches 160°, 12-15 minutes, turning once.
• 8 the juices should be lightly pink; the skin golden brown and crisp.
• 9 let rest for 3-5 minutes; serve warm.