Apricot Grilled Duck Breasts
The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.
Yield
4 servingsPrep
6 minCook
14 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
apricot preserves (jam)
|
*
|
| 2 ½ | tablespoons |
sherry vinegar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
cayenne pepper
ground |
|
| 4 | each |
duck breasts
boneless, skinned, halves, each 6-ounce |
*
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
apricot preserves (jam)
|
*
|
| 38 | ml |
sherry vinegar
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cumin
ground |
|
| 0.6 | ml |
cayenne pepper
ground |
|
| 4 | each |
duck breasts
boneless, skinned, halves, each 6-ounce |
*
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Combine first 5 ingredients in a bowl, stirring with a whisk.
Add duck; cover and marinate in refrigerator for 20 minutes.
Prepare grill to medium heat.
Remove duck from marinade, reserving marinade.
Bring marinade to a boil in a small saucepan over medium-high heat, and boil 1 minute.
Remove from heat.
Place duck on grill rack coated with cooking spray.
Grill 6 minutes on each side or until a thermometer inserted into thickest portion registers 170°, basting occasionally with reserved marinade.
