Duck Breasts With Grilled Radicchio and Honey Glazed Pears

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Ingredients

1 cup dry red wine
1/4 cup plus 2 tablespoons port
3 tablespoons balsamic vinegar
1/2 cup fresh orange juice
1/2 cup olive oil
Zest of 1 orange, finely grated
1 carrot, peeled and sliced into thin rounds
1/2 cup minced fennel bulb
3 tablespoons minced fennel tops
2 shallots, minced
2 cloves garlic, minced
2 tablespoons minced fresh rosemary
Salt and freshly ground pepper to taste
6 boneless duck breasts (from 3 ducks)
6 heads radicchio, halved
3 firm pears, peeled, cored and halved
3 tablespoons honey

Preparation

1
Whisk together the wine, the 1/4 cup of port, vinegar, orange juice, and olive oil in a small bowl.
2
Add the orange zest, carrot, fennel and fennel tops, shallots, garlic, and rosemary.
3
Season with salt and pepper.
4
Place the duck breasts and radicchio flat in a large, shallow dish.
5
Pour the marinade over all and marinate at room temperature, turning the duck breasts and radicchio occasionally, for 2 hours.
6
Prepare charcoal or wood chips for griling.
7
Remove the radicchio from the marinade and thread onto metal skewers.
8
Grill about 4 inches from the hot coal until wilted and lightly charred on the outside, about 5 minutes per side.
9
Grill the duck breasts skin-side down, basting occasionally with leftover marinade, for 6 minutes.
10
Turn and continue grilling just until the duck breasts are pink in the center, 2 to 3 minutes longer.
11
Place the pear halves flat on the grill and brush with the 2 tablespoons port and the honey.
12
Grill, turning once, for 3 to 4 minutes.
13
Carve the duck breasts into thin diagonal slices and fan onto a serving plate, surrounded by the radicchio and pears.

Tools

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Tags:

main dish
Holiday
Christmas

Yield:

6.0 servings

Added:

Thursday, December 10, 2009 - 12:29am

Creator:

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