- 1/4 cup fresh tangerine juice (1 to 2 tangerines)
- 2 tablespoons soy sauce
- 2 tablespoons Asian sesame oil
- 2 teaspoons minced garlic
- 1 tablespoon grated fresh ginger
- 4 boneless duck breast halves, 170g to 225g each and about 1.5cm thick
- 2 teaspoons peanut oil
- 1 tablespoon minced fresh ginger
- 2 tablespoons red wine vinegar
- 1-1/2 cups fresh tangerine juice (8 to 10 tangerines)
- 1/4 cup chutney
- In a large small bowl whisk the marinade ingredients.
- With a sharp knife, score the skin of the duck breasts in a diamond pattern. Cut through the fat but not into the meat. Trim any excess skin that hangs over the edges.
- Place the duck breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 3 to 6 hours, turning occasionally.
- In a medium saucepan over high heat, warm the peanut oil. Add the ginger and cook, stirring often, for 1 minute. Add the vinegar and cook until almost all of the liquid has evaporated. Add the tangerine juice and cook until the liquid is reduced to 1/3 cup, 15 to 20 minutes. Whisk in the chutney. Simmer over low heat for 5 minutes.
- Remove the duck breasts from the bag and pat dry with paper towels. Discard the marinade. Grill, skin side down first, over direct low heat (120°C to 180°C) until the internal temperature reaches 70°C, 12 to 15 minutes, turning once. The juices should be slightly pink and the skin, golden brown and crisp. Keep the lid closed as often as possible during grilling. Remove from the grill and let rest for 3 to 5 minutes. Slice thinly on the bias and serve warm with the sauce.
Prep time: 25 minutes
Marinating time: 3 to 6 hours
Grilling time: 12 to 15 minutes