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Duck Breast:
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Prepare the grill.
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Brush the duck breasts with peanut oil and rub with chile powder.
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Put the duck on the grill skin side up and cook for three minutes.
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Turn skin side down and cook for three more minutes.
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Internal temperature should be 140 degrees F. for rare.
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Cook longer if you want the duck more done.
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Serve over salad greens with the chipotle ranch dressing.
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Chipotle Ranch Dressing:
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Smash the garlic and put into a blender.
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Scrape the resulting garlic paste into a small bowl; add salt, sour cream, buttermilk and chipotle and pulse to blend well.
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Put in a bowl, add the cilantro and scallions or chives and stir well.
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Per Serving (excluding unknown items): 163 Calories; 15g Fat (81.0%.
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calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 18mg.
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Cholesterol; 585mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
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NOTES : For great flavor, KEEP THE FAT ON THE DUCK. Score some.
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slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the fat, the duck meat will be dry. The duck breast can also be served with rice or potatoes and a vegetable for a heartier dinner.
