Duck Marinated In Red Wine And Orange
Updated Aug. 12, 2024
- Total Time
- 20 minutes, plus 1 to 24 hours' marinating
- Rating
- Comments
- Read comments
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Ingredients
- ½cup red wine
- 1tablespoon chili oil
- 1tablespoon Worcestershire sauce
- 1tablespoon soy sauce
- 1orange, juiced, rind cut into strips
- 4whole duck breasts, skin and fat removed
- Olive oil
- 2tablespoons sliced chives, for garnish
Nutritional analysis per serving (6 servings)
207 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 22 grams protein; 247 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Please note that in my previous note, I incorrectly said I cooked it 10 minutes per side. I should have said I cooked it 5 minutes a side or a total of 10 minutes a side.
Nice flavors for the marinade in this recipe, and that is all I am using this recipe for. VERY poorly-written recipe, since the photos of the lovely grilled duck breasts with SCORED and browned fat skin, obviously does NOT MATCH the ingredient instructions of « duck breasts with skin and fat removed »! Doesn’t someone check the recopies prior to publishing!? Using this marinade, then switching to peppercorn crusted seared duck breasts in red wine shallot sauce.
This recipe couldn't be any easier. I cooked this using a grill pan over medium heat for 10 minutes per side. This resulted in breasts cooked medium rare which was fine. If you prefer your duck breasts rarer, 8 minutes total should be fine. Although the total time will depend on the size of the breasts, don't cook them 15 minutes unless they're really large. If you do, they're likely to be overlooked to the point of dryness.
Unless you use optional foil (I wouldn't), there won't be juices.
I made this tonight, pretty much according to the recipe. I did add some more red wine to the leftover marinade and reduced it to serve over the sliced duck over brown rice. I smoked the duck over applewood chips for about 15 minutes, getting it to 155 degrees, which took it to medium well done. My wife prefers duck a little more cooked. I think the next time I’ll cook it to 145 degrees the next time. Served it over brown rice, with a green salad on the side, and a nice merlot.
I liked this! I prepare duck infrequently so needed a last minute marinade - added a sprig of rosemary to this, cut the liquids in half to marinate one breast, and zested the orange rather than peeled. Cooked in a hot skillet, 10 mins on the fat side, 3 the other - quite tasty!
You don't flip often. Low-medium heat on the fat side (make sure you score-hatch the skin) for about 10 then another 3 -ish on the flesh side for medium rare (135). That means you remove it at 130 tops.
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