Cooking the World
We need to prepare them
4(210grams) boneless duck breasts
1 cup of white grape juice
1 teaspoon of salt
1 tablespoon of soy sauce
3 tablespoons of honey
1 teaspoon of wholegrain mustrad
2 teaspoon of hot pepper flakes
1/4 teaspoon of ground cinnamon
1/4 teaspoon of crushed coriander seeds
4 nectarines cubed
15 fresh cherries pitted and halved
' score a diamond pattern into the skin of the duck breasts using a
sharp knife . pour the white grape juiee , soy sauce and salt into a
large shallow dish and place the duck breasts in it turning to coat
all sides well with the marinade ,cover and allow to macerate in the
fridge for at least 1 hour .
in a small bowl combine the honey mustard vingar ,pepper flakes
cinnamon and coriander.
place-the fruit on a sheet of ligh tly-oiled aluminum foil.pour the
honey mixure over top and fold the foil over sealing tightly to forn a
preheat the barbecune grill to medium heat place the fruit papillote
directly on the grill and cook for 10 minutes
increase the barbecune heat to medium-high place the duck breasts skin-
side down, on the grill and cook for 3to 4 minutes or until the skin
is golden turn and cook for another 5 minutes.
remove from the heat;cover with aluminum foil and allow to sit for 11
serve the duck sliced.
accompanied by sweet,sour,fruit.......
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