Grilled Honey and Chile-Glazed Duck Breast

Name: Grilled Honey and Chile-Glazed Duck Breast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps Chimayo or New Mexican chile powder; 2 Tbsps cider vinegar; 680 grams boneless duck breast halves, skinned; 2 Tbsps honey; 0 teaspoons salt

Grilled Honey and Chile-Glazed Duck Breast is If you have pepper, salt, duck breast halves, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Combine first 3 ingredients in a small bowl; stir until blended.

Equipment you will use

Bowl

Combine chile powder mixture and duck in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

Ingredients you will need

Chili Powder

Whole Duck

Equipment you will use

Ziploc Bags

Remove duck from bag; discard marinade.

Ingredients you will need

Marinade

Whole Duck

Heat a grill pan over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill Pan

Frying Pan

Sprinkle duck with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Duck

Add duck to pan; cook 5 minutes on each side or until desired degree of doneness.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Wine note: This duck is tailor made for a powerful but thickly soft red that can cushion the bird's sweet spiciness. Try a top Argentinian malbec, such as the mouth-filling 2005 Otello Malbec 2005 from Mendoza ($16). --Karen MacNeil

Ingredients you will need

Wine