Boneless Breast Of Mallard Duck

1. 1

   Combine soy sauce, vinegar, honey, garlic, ginger, and tarragon for marinade and immerse duck breasts. Marinate 24 hours in the refrigerator.

2. 2

   Prepare charcoal grill for indirect heat: Light 50 to 60 briquettes and let burn until covered with ash, 20 to 30 minutes, and very hot (you can hold your hand 1 to 2 inches above grill level only 1 to 2 seconds). Push equal portions of the coals to the sides and set a drip pan filled 1/2 in. up sides with water in the cleared area. Grill duck skin side down over cleared area (close lid and keep vent holes open), basting with marinade, 6 minutes on each side. Move breasts over direct heat and cook, skin side down, until skin is well browned and crisp and meat is medium-rare (cut to check), 5 to 10 minutes. A small spray bottle filled with water is handy for taming any flames.

3. 3

   Place duck skin side up on an ovenproof platter and cover meat generously with marmalade. Broil in oven until marmalade bubbles and thickens. Garnish with parsley and serve.

4. 4

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.