Serves: 4
Total Calories: 153

FOR THE MARINADE:
1 to 2 fresh tangerine, juiced (1/4 cup)
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 teaspoons minced garlic
2 teaspoons grated fresh ginger

4 boneless Muscovy duck meat breast halves, 7 to 8 ounces each and about 1/2 inch thick

FOR THE SAUCE:
2 teaspoons peanut oil
1 tablespoon minced fresh ginger
2 tablespoons red wine vinegar
8 to 10 fresh tangerine, juiced (1 1/2 cups)
1/4 cup Major Grey chutney

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Use a sharp knife to trim any excess fat from the duck breasts if the skin is very fatty, trim it to a thickness of 1/4 inch. Score the skin in a diamond pattern.

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.

TO MAKE THE SAUCE: 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. Set aside.

Remove the duck breasts from the bag and discard the marinade. Pat the breasts dry with paper towels. Grill, skin side down, over Direct Low heat, until the internal temperature reaches 160°F, 11 to 13 minutes, turning once halfway through grilling time. The juices should be slightly pink, the skin golden brown and crisp. Remove from the grill and allow to rest for 3 to 4 minutes. Slice thinly on the bias and serve warm with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 153
Calories from Fat: 80

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Quail Wrapped In Bacon And Grape Leaves
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