{"id":27247,"date":"2019-04-30T14:19:25","date_gmt":"2019-04-30T18:19:25","guid":{"rendered":"http:\/\/news.maryland.gov\/dnr\/?p=27247"},"modified":"2019-07-01T16:12:39","modified_gmt":"2019-07-01T20:12:39","slug":"recipe-grilled-duck-breasts-with-red-currant-sauce","status":"publish","type":"post","link":"https:\/\/news.maryland.gov\/dnr\/2019\/04\/30\/recipe-grilled-duck-breasts-with-red-currant-sauce\/","title":{"rendered":"Recipe: Grilled Duck Breasts with Red Currant Sauce"},"content":{"rendered":"<div id=\"attachment_27249\" style=\"width: 360px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-27249\" class=\"wp-image-27249\" src=\"http:\/\/news.maryland.gov\/dnr\/wp-content\/uploads\/sites\/2\/2019\/04\/DSC_6791-300x200.jpg\" alt=\"Photo of grilled duck breasts\" width=\"350\" height=\"233\" srcset=\"https:\/\/news.maryland.gov\/dnr\/wp-content\/uploads\/sites\/2\/2019\/04\/DSC_6791-300x200.jpg 300w, https:\/\/news.maryland.gov\/dnr\/wp-content\/uploads\/sites\/2\/2019\/04\/DSC_6791-768x511.jpg 768w, https:\/\/news.maryland.gov\/dnr\/wp-content\/uploads\/sites\/2\/2019\/04\/DSC_6791-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p id=\"caption-attachment-27249\" class=\"wp-caption-text\">Grilled duck breasts; by Stephen Badger<\/p><\/div>\n<p>This recipe comes to us from Vicky Mullaney, author of \u201cThe Lodge at Black Pearl Cookbook.\u201d Mullaney is a celebrated collaborator with the department\u2019s Becoming An Outdoors-Woman program\u2014eagerly sharing her passion for the sporting life and her field and stream to table sensibilities. <!--more--><\/p>\n<p>Want more? Be sure to check out the department\u2019s YouTube channel AccessDNR for a companion video to this edition\u2019s recipe and more!<\/p>\n<p><strong>Ingredients<\/strong><br \/>\n6 to 8 duck breasts, skinned (3 to 4 ducks) <br \/>\n6 to 8 slices applewood smoked bacon<\/p>\n<p><strong>Marinade<\/strong><br \/>\n\u00bc cup dark rum <br \/>\n\u00bc cup soy sauce <br \/>\n\u00bc cup canola oil <br \/>\n1 teaspoon grated fresh ginger <br \/>\n1 tablespoon brown sugar<\/p>\n<p><strong>Red Currant Sauce<\/strong><br \/>\n12 ounces red currant jelly<br \/>\n2 tablespoons Dijon mustard <br \/>\n1 teaspoon ground mustard<br \/>\n1 to 2 ounces dry white wine<\/p>\n<p><strong>Instructions:<\/strong> Place duck breast in a plastic freezer bag. Pour marinade over breasts. Remove as much air as possible from the bag and massage to distribute marinade over each breast. Place bag in a bowl or dish and refrigerate for several hours or overnight.<\/p>\n<p>Remove breasts from marinade and wrap each with a bacon slice. Secure with a wooden toothpick. Grill 4 minutes over moderate heat. Turn over and grill 2 to 4 minutes. Do not overcook. The duck is best cooked medium rare (meat thermometer reading of 130\u00b0F). Let rest for 5 minutes. Slice across the grain at an angle and serve with red currant sauce.<\/p>\n<p><strong>For the sauce:<\/strong> Combine above ingredients in a small saucepan and cook over low heat. Stir until combined. Serve warm.<\/p>\n<p>Serves 12 to 18.<\/p>\n<p><em>Appears in Vol. 22, No. 2 of the Maryland Natural Resource magazine, spring 2019.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-27302\" src=\"http:\/\/news.maryland.gov\/dnr\/wp-content\/uploads\/sites\/2\/2019\/04\/Mag-promo-for-web-1024x308.jpg\" alt=\"Image showing past magazine editions\" width=\"760\" height=\"229\" srcset=\"https:\/\/news.maryland.gov\/dnr\/wp-content\/uploads\/sites\/2\/2019\/04\/Mag-promo-for-web-1024x308.jpg 1024w, https:\/\/news.maryland.gov\/dnr\/wp-content\/uploads\/sites\/2\/2019\/04\/Mag-promo-for-web-300x90.jpg 300w, https:\/\/news.maryland.gov\/dnr\/wp-content\/uploads\/sites\/2\/2019\/04\/Mag-promo-for-web-768x231.jpg 768w\" sizes=\"auto, (max-width: 760px) 100vw, 760px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe comes to us from Vicky Mullaney, author of \u201cThe Lodge at Black Pearl Cookbook.\u201d Mullaney is a celebrated collaborator with the department\u2019s Becoming An Outdoors-Woman program\u2014eagerly sharing her passion for the sporting life and her field and stream to table sensibilities.<\/p>\n","protected":false},"author":174,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[957,13],"tags":[3168,3836],"class_list":["post-27247","post","type-post","status-publish","format-standard","hentry","category-appnews","category-wildlife","tag-magazine","tag-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/posts\/27247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/users\/174"}],"replies":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/comments?post=27247"}],"version-history":[{"count":8,"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/posts\/27247\/revisions"}],"predecessor-version":[{"id":27872,"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/posts\/27247\/revisions\/27872"}],"wp:attachment":[{"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/media?parent=27247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/categories?post=27247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.maryland.gov\/dnr\/wp-json\/wp\/v2\/tags?post=27247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}