Recipes from Lanier Publishing
Little St. Simons Island, Georgia
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Ingredients:
2 Boneless breast of duck skinned and split
1/2 cup olive oil
1 cup port wine
3 Tbsp cinnamon
1 Tbsp cardamom
1 Tbsp coriander
1 Tbsp soy sauce
Salt and pepper
Sauce:
1 cup beef, veal, or chicken stock
1 cup red currant jelly
1 Tbsp chopped shallots
1 Tbsp cornstarch
Salt and pepper
Instructions:
Prepare the marinade by whisking olive oil with port wine. Whisk in spices and season with salt and pepper to taste. Place duck breasts in marinade for two to four hours. Prepare sauce by reducing stock over high heat in a medium sauce pan to 2/3 cup. Add shallots and red currant jelly and stir until smooth. Mix cornstarch with equal amounts of water and add to mixture. Cook over low heat for 15 minutes, stirring frequently.
Grill the marinated duck breasts over medium-high coals just long enough to score on each side. Finish in a 350 degree oven until internal temperature reaches 165 degrees. Slice and serve with red currant sauce.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
