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Duck Breast with Tangy Honey Sauce

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Posted on 2007-10-19

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Duck Breast with Tangy Honey Sauce 5713 views
1.80 avg rating
5 votes


Duck Breast with Tangy Honey Sauce


1/2 cup canned crushed pineapple, including syrup
1/4 cup honey
1/4 cup dry sherry, or chicken broth
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon orange juice concentrate
1? teaspoons cider vinegar
4 duck breast halves, 4 to 6 ounces each


Combine pineapple, honey, sherry, soy sauce, Worcestershire sauce, orange juice, vinegar, garlic, mustard and ginger in medium saucepan.

Bring to a simmer over medium heat. Reduce heat to low; simmer 1 hour to blend flavors. Strain and set aside.

Sprinkle breasts with salt and pepper to taste. Arrange duck on rack in roasting pan. Brush with butter.

Roast at 400 degrees F 40 minutes or until golden brown.

Broil 3 to 5 minutes or until skin is crisp.

Serve with sauce.

Author Comments

Source: The Red Hot Chili Paper The Red Hot Chili Paper



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