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| Magret de Canard flambé au Grand-Marnier |
| Yields: 4 servings |
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| Ingredients for Marinade |
1/4 t cayenne pepper
2 t shallots, minced
2 T garlic, minced
2 T olive oil
1/4 C pineapple juice |
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| Ingredients for sauce |
4 T butter
2 T garlic, minced
4 T shallots, minced
2 oz Grand Marnier Liqueur
1/4 C dry white wine
1/4 C chicken stock
1/4 C orange juice
zest one orange
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| Ingredients |
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4 boneless duck breasts
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| Method |
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Combine marinade ingredients, add duck and marinate four to twelve hours.
Melt 2 T butter in a saucepan, add garlic and shallots and gently cook until shallots are translucent. Increase heat, add Grand-Marnier and flambé. Add white wine, reduce by half. Add orange juice, zest and stock and reduce again in by half. Strain.
Remove duck from marinade and pat dry. Grill four minutes per side over high heat for medium rare.
To serve re-heat sauce and swirl in remaining 2 T butter, spoon over duck.To serve re-heat sauce and swirl in remaining 2 T butter, spoon over duck. |
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