Duck in Red Wine Recipe #101455
from nigella, courtesy of the NY Times.
by chia
1¼ hours | 1 hour prep
SERVES 6
- 1/2 cup red wine
- 1 tablespoon chili oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 orange, juice of, of
- 1 orange rind, cut into strips
- 4 whole duck breasts, skin and fat removed
- olive oil
- 2 tablespoons sliced chives, for garnish
- In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind.
- Mix well and add duck breasts.
- Seal bag and mix again.
- Refrigerate for at least 1 hour or up to 24 hours.
- Remove duck from marinade and shake off excess liquid.
- Heat and lightly oil a grill, ridged skillet or heavy flat skillet.
- Cook duck breasts to taste, turning frequently, 10 to 15 minutes.
- If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
- To serve, thinly slice breasts diagonally and arrange on a serving plate.
- Pour any juices in pan or foil on top.
- Garnish with chives, and serve.
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5 stars