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Southwestern Duck with Chipotle-Apricot Glaze

Submitted by Joshua Sasser. Serves 4.
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Ingredients
  • 16 cups (1 gallon) water
  • 3 tablespoons finely chopped cilantro
  • 1/2 cup plus 2 tablespoons salt
  • 1/2 cup honey
  • 1/4 cup packed dark brown sugar
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon mixed pickling spice
  • 4 boneless skinless teal or wood duck breasts
  • 1 jar apricot jam
  • 1 tablespoon finely chopped seeded chipotle chile packed in adobo sauce
Cooking Instructions
  1. Mix the water, cilantro, salt, honey, brown sugar, onion powder, garlic powder and pickling spice in a large container. 
  2. Add the duck breasts. Marinate in the refrigerator for 6 hours to overnight. Drain and discard the marinade. 
  3. Pat the duck dry with paper towels. 
  4. Mix the jam and chipotle chile in a saucepan. Simmer for 5 minutes, stirring occasionally. 
  5. Strain through a wire mesh strainer into a bowl, if desired.
  6. Grill the duck over high heat to medium-rare, moving infrequently so that grill marks form on the duck. 
  7. Baste the duck lightly with the apricot glaze just before done. 
  8. Remove the duck to a cutting board and let stand for a few minutes. 
  9. Slice the duck diagonally and arrange on serving plates. 
  10. Drizzle with the remaining apricot glaze and garnish with chopped cilantro or scallions. 
  11. Serve with wild rice or your favorite side dish.
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