12-02-2004, 05:54 AM
3 wild duck breasts
1 1/2 teaspoons of garlic powder
1 1/2 teaspoons of onion powder
1 1/2 teaspoons of pepper
3 lemons, cut in half
3 oranges, cut in half
1/4 cup of butter or margarine
1/4 cup of frozen orange juice concentrate, thawed & undiluted
1/4 cup of firmly packed brown sugar
1 tablespoon of grated orange rind
Place each duck breast onto a large sheet of heavy duty aluminum foil. Sprinkle each with 1/2 teaspoon of garlic powder, onion powder, and pepper. Squeeze juice of half a lemon and half an orange over each. Place the remaining lemon and orange halves inside the duck cavities, wrap tightly with several layers of foil. Cook covered with grill lid, over medium hot coals for 40 minutes or until a meat thermometer inserted into the thickest part of the duck registers 180ºF. Combine the butter and the remaining ingredients in a saucepan. Cook over medium heat, stirring occasionally until thickened. Serve over duck. Makes 6 servings
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1 1/2 teaspoons of garlic powder
1 1/2 teaspoons of onion powder
1 1/2 teaspoons of pepper
3 lemons, cut in half
3 oranges, cut in half
1/4 cup of butter or margarine
1/4 cup of frozen orange juice concentrate, thawed & undiluted
1/4 cup of firmly packed brown sugar
1 tablespoon of grated orange rind
Place each duck breast onto a large sheet of heavy duty aluminum foil. Sprinkle each with 1/2 teaspoon of garlic powder, onion powder, and pepper. Squeeze juice of half a lemon and half an orange over each. Place the remaining lemon and orange halves inside the duck cavities, wrap tightly with several layers of foil. Cook covered with grill lid, over medium hot coals for 40 minutes or until a meat thermometer inserted into the thickest part of the duck registers 180ºF. Combine the butter and the remaining ingredients in a saucepan. Cook over medium heat, stirring occasionally until thickened. Serve over duck. Makes 6 servings
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