Duck In Red Wine

1. 1

   In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind.

2. 2

   Mix well and add duck breasts.

3. 3

   Seal bag and mix again.

4. 4

   Refrigerate for at least 1 hour or up to 24 hours.

5. 5

   Remove duck from marinade and shake off excess liquid.

6. 6

   Heat and lightly oil a grill, ridged skillet or heavy flat skillet.

7. 7

   Cook duck breasts to taste, turning frequently, 10 to 15 minutes.

8. 8

   If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.

9. 9

   To serve, thinly slice breasts diagonally and arrange on a serving plate.

10. 10

    Pour any juices in pan or foil on top.

11. 11

    Garnish with chives, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.