Duck breast that is; Crispy Duck with Orange-Ginger Glaze. We bought 2 duck breasts in the frozen meat section at Whole Food Market yesterday and let them thaw out in the refrigerator overnight. This afternoon we made a marinade of orange juice concentrate, hoisin sauce, cider vinegar, grated ginger, sesame oil, garlic, salt, pepper and Tabasco sauce and put the 2 duck breasts in to marinate for a couple of hours.
The breasts were removed from the marinade and put skin-side down over charcoal of course until browned and crispy before being flipped over to finish cooking on the other side.
These crispy duck breasts were served with garlic mashed potatoes and oven roasted broccoli.
Mona and Gerry agree
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