with Hoisin-Orange Sauce
Yield: 4 servings
Prep Time: 30 minutes, 4-24 hours to marinate
Cook Time: 20 minutes
Wine Suggestion: Ethos Reserve Syrah, Columbia Valley Gewürztraminer, Cold Creek Vineyard Syrah, Columbia Valley Riesling
½ tsp Szechwan pepper
1 tsp salt
2 Tbsp soy sauce
3 Tbsp Hoisin
2 tsp chopped ginger
1 tsp five spice powder
1 Tbsp honey
1 Tbsp rice vinegar
1 Tbsp Chateau Ste. Michelle Riesling
1 tsp chopped garlic
4-boneless duck breasts
Hoisin-Orange sauce, recipe to follow
Whisk together pepper through garlic; set aside.
Cut slashes in duck's skin; pour marinade over the top and let set at least 4 hours and up to 24 hours.
Remove duck from marinade. Place on a medium-hot grill and cook until medium rare, about 5 minutes each side, depending on thickness of duck and temperature of grill. Remove from the heat and let rest for 10 minutes.
Slice on the bias and serve with sauce.
2 tsp vegetable oil
2 tsp minced ginger
1 tsp minced garlic
1 Tbsp minced shallots
¼- ½ tsp chili flakes
¼ cup Chateau Ste. Michelle Riesling
1 ½ cup chicken stock
2 Tbsp rice wine vinegar
3 Tbsp Hoisin sauce
Juice of 1 orange, about 1/2 cup
1 Tbsp chopped green onion
1 tsp orange zest
Heat sauce pot over medium heat. Add oil, ginger, garlic, shallots, and chili flakes; sauté 1 minute. Stir in Chateau Ste. Michelle Riesling. Cook until liquid is reduced by half; add stock, vinegar, Hoisin, and orange juice. Continue cooking over medium heat until mixture thickens. Add green onion and orange zest.
