Cilantro-Chili Grilled Duck
Chipotle peppers are available in cans packed in a spicy adobo sauce. They lend a smoky flavor to the marinade. Once opened, transfer the chipotle and the adobo to a jar and refrigerate; it will keep indefinitely.
  • 2 chipotle peppers in adobo
  • 1/2 cup cilantro leaves and tender stems
  • 1 clove garlic, peeled
  • 3 tablespoons fresh lime juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 4 skinless, boneless duck breast halves (about 5 ounces each)
  • 1 large tomato, finely chopped

1. In food processor, combine chipotle peppers and any sauce that clings to them, cilantro, garlic, lime juice, salt, cumin, coriander, chili powder, and cinnamon. Measure out 1/3 cup of the sauce and set aside.

2. Place duck in a shallow pan, skinned-side down, and pour the remaining sauce over the duck. Let marinate 30 minutes.

3. Preheat the grill to medium. Lightly oil the grill rack. Grill duck 8 to 10 minutes, turning over once, until medium-rare. Remove and set aside.

4. In small bowl, stir together reserved sauce and tomato. Slice duck crosswise on the diagonal and spoon sauce over the duck.

Nutritional Information
Per serving: 142 calories, 2.5g total fat, 0.5g saturated fat, 0.9g monounsaturated fat, 0.4g polyunsaturated fat, 1.4g dietary fiber, 24g protein, 5g carbohydrate, 122mg cholesterol, 963mg sodium.
Good source of: beta carotene, iron, niacin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time