Caribbean Duck Breasts

Caribbean Duck Breasts

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A great recipe from Captain & Chef Shelley! I can remember a night of sitting on the back deck of his charter sailboat and being thrilled by how delicious this dish was! This easily became one of my “go to” recipes.

EQUIPMENT NEEDED:

  •  Large sauté pan
  •  Ovenproof dish
  •  Can opener
  •  Cutting board
  •  Chef’s knife
  •  Microplane/zester
  •  Small heavy saucepan
  •  Measuring cups
  •  Measuring spoons

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Ingredients

  • MARINADE & SAUCE:
  • 1 can coconut milk
  • 1/4 cup fresh cilantro, fresh whole
  • 1 lime juice, freshly squeezed
  • 3 cloves garlic, minced fine
  • 2 inches ginger root, grated
  • Black pepper, freshly ground, lots to taste
  • 1 can mandarin oranges in juice, juice reserved
  • 6 duck (meat only), skinned and deboned
  • SAUCE:, breasts
  • 1 packet hollandaise sauce
  • 1 cup chicken stock
  • Grand Marnier
  • GARNISH:
  • 1 mandarin orange, cleaned and sectioned

Nutrition Info

  • 1052 Calories Calories

  • 46g Fat (39.7% calories from fat) Fat

  • 113g Protein

  • 43g Carbohydrate

  • 3g Dietary Fiber

  • 475mg Cholesterol

  • 1032mg Sodium

Instructions

  1. MARINADE & SAUCE: Mix the ingredients together in a medium bowl.
  2. In a large Ziploc® bag, pour in 1/2 of the marinade and reserve the other 1/2 for your sauce. Add in the duck breasts. Seal and remove any excess air. Refrigerate and marinate for 2 to 6 hours.
  3. DUCK: Remove the duck from the marinade and pat dry. Sauté the duck breasts until golden brown and place in an oven proof dish. Place in the oven to keep warm. Make up the Hollandaise sauce using the chicken stock in place of the water. Deglaze the pan with an orange liqueur (such as Grand Marnier) and add the duck breasts back in along with the Hollandaise/chicken stock, Coco Lopez and reserved mandarin juice. Simmer on medium-low until sauce thickens. Just before serving, stir the reserved marinade into the sauce along with any duck juices and heat through.
  4. Place the duck breasts on a serving platter or individual plates, and garnish with the sauce, a sprig of fresh cilantro, and the fresh mandarin orange slices.

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