Ingredients Jump to Instructions ↓

  1. 4 Magret Duck Breasts

  2. 1/4 Cup rice wine

  3. 1 Tablespoon Hoisin sauce

  4. 1 Tablespoon fresh ginger, peeled and minced salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Mix the Hoisin sauce, rice wine, and ginger in a bowl.

  2. Score the duck breasts with a sharp knife and season with salt and pepper. Let marinade for one hour.

  3. Arrange duck skin side down on the medium temperature grill and grill for 6 minutes. Move around if flare-ups occur.

  4. When firm, turn over and cook for 5 minutes. Remove from the grill and let stand for ten minutes, and then slice thinly on a diagonal. Spoon sauce over and serve. Recipe courtesy of D'Artagnan<


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