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<blockquote data-quote="r00s7a" data-source="post: 2687451" data-attributes="member: 9675"><p>I get tired of the ol jalapeno, wrapped in bacon recipes for most everything and like to change it up a little. If you want some good recipes, go to <a href="http://sportingchef.com" target="_blank">sportingchef.com</a> and browse through all the recipes. There are some great recipes in there. Last night I cooked up some duck for my ol lady.</p><p></p><p>6 duck breasts</p><p>1 c. orange juice, or any kind of citrus juice you like</p><p>1/2 c. balsamic vinegar</p><p>1/3 c. red wine</p><p>a few cloves of garlic, diced (I love garlic, so I used a bunch. If your using garlic out of a jar, double the amount called for. Always use fresh if available)</p><p>few sprigs of fresh rosemary</p><p></p><p>Combine ingredients and let it sit overnight in nonreactive container (plastic or glass), I like plastic bags so that you can remove all the air and meat is surrounded by yummy goodness. Take the leftover marinade and reduce it down, until it is a thick sauce. Recipe called for searing and finishing in the oven, but I grilled mine, as I love grilling. Grill rare/medium-rare and let meat sit for five minutes. Slice breasts into thin strips and drizzle with reduction sauce. I served it over wild rice with a 12 year Macallan to wash it down. The woman was quite pleased.</p></blockquote><p></p>
[QUOTE="r00s7a, post: 2687451, member: 9675"] I get tired of the ol jalapeno, wrapped in bacon recipes for most everything and like to change it up a little. If you want some good recipes, go to [URL="http://sportingchef.com"]sportingchef.com[/URL] and browse through all the recipes. There are some great recipes in there. Last night I cooked up some duck for my ol lady. 6 duck breasts 1 c. orange juice, or any kind of citrus juice you like 1/2 c. balsamic vinegar 1/3 c. red wine a few cloves of garlic, diced (I love garlic, so I used a bunch. If your using garlic out of a jar, double the amount called for. Always use fresh if available) few sprigs of fresh rosemary Combine ingredients and let it sit overnight in nonreactive container (plastic or glass), I like plastic bags so that you can remove all the air and meat is surrounded by yummy goodness. Take the leftover marinade and reduce it down, until it is a thick sauce. Recipe called for searing and finishing in the oven, but I grilled mine, as I love grilling. Grill rare/medium-rare and let meat sit for five minutes. Slice breasts into thin strips and drizzle with reduction sauce. I served it over wild rice with a 12 year Macallan to wash it down. The woman was quite pleased. [/QUOTE]
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