Grilled duck breasts with orange-balsamic glaze
Unsweetened orange juice
Uncooked duck without skin
1¾ pound(s), (1 whole boneless breast), trimmed of visiable fat, separated into 4 peices
2 small, minced
½ cup(s), dry red, or reduced-sodium chicken broth
1 Tbsp, grated
⅛ tsp, freshly ground, or to taste
1 bunch(es), torn into pieces (optional)
- Combine 1 cup of the orange juice and 1⁄4 cup of the vinegar in a large zip-close plastic bag; add the duck. Squeeze out the air and seal the bag; turn to coat the duck. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
- Spray the grill rack with nonstick spray; prepare the grill.
- Meanwhile, to prepare the glaze, combine the shallots, wine or broth, the remaining 1⁄4 cup each orange juice and vinegar, the orange zest, salt, and pepper in a medium saucepan; bring to a boil. Reduce the heat and simmer, watching carefully and stirring occasionally, until the mixture is reduced by half, about 15 minutes. Remove from the heat.
- Grill the duck, turning once and basting with the glaze, until the juices run clear when pierced with a fork, about 8 minutes per side.
- Transfer the duck to a carving board, let cool slightly. Thinly slice lengthwise. Arrange the slices on serving plates and drizzle with any leftover glaze. Serve each portion with 1⁄3 cup of the arugula, if using. Yields 3 ounces of duck per serving.