Ingredients
1 cup unsalted butter
1 cup FRESHLY Squeezed orange juice
1 cup port wine
1 cup honey or firmly packed brown sugar
2 TBSP. balsamic vinegar
2 TBSP. soy sauce
1 TBSP. Dijon style mustard
2 TBSP. fresh minced rosemary
2 Tsp.minced garlic
2 tsp. minced fresh ginger root
salt
freshly ground pepper
Port and Orange Marinade
4 boned duck breasts
Vegetable oil
Large baking potatoes
4 vidalia onions
1 bunch leeks, rinsed well
2 tbsp. butter
salt and black pepper to taste
Directions
- Prepare marinade first. Melt butter in a saucepan over low heat. Add the remaining ingredients, including salt and pepper to taste, simmer until flavors are blended, approx. 5 minutes
Rinse the duck breast and pat dry. Score the skin in several places. Pour marinade over duck breast and marinate in shallow container for 24 hrs. - Spray your grill with Pam grill spray and heat to medium heat. Sear duck breasts on both sides and place in med. Low heat of grill rack until med. Rare. Brush with marinade throughout grilling process.
- Slice duck breasts and arrange in a fan style. Arrange fresh arugala to one side of plate and sprinkle with olive oil and orange zest. Serve with Grilled lyonnaise potato in foil.
- Lyonnaise potatoes on the grill: Wash 4 large baking potatoes. Slice 1/2 of the way slices. Be careful not to cut through.
- In separate pan on side grill, sauté sliced Vidalia onions and leeks until soft and tender and slightly browned in a little melted butter. Brush sliced potatoes with melted butter and sprinkle with salt and black pepper.
- Gently place sautéed onions and leeks in between slices of potato. Wrap in aluminum foil and place on grill turning often for approx. 25 minutes. For best results use non stick aluminum foil. You may sprinkle Parmesan cheese as well. Serve immediately in the foil.
