Grilled Duck with Currant Sauce and Red Cabbage Salad

2004 Consumer Duck Recipe Contest Winning Recipe created by Renata Stanko.

Prep Time {15 min; 1 - 2 hr inactive}

Cook Time {30 min}

Serving Size {3 servings}


For The Marinade:

3- 7.5 Ounce Maple Leaf Farms Boneless Duck Breast Filets

1 Cup Pinot Noir Wine

1 Cup Currant Jelly

1 Tablespoon Minced Fresh Ginger

1 Teaspoon Salt

1 Teaspoon Pepper

For The Sauce:

1 Tablespoon Olive Oil

1 Cup Chopped Shallots

1 Cup Pinot Noir Wine

2 Cups Currant Jelly

1 Cup Fresh Currants

To Taste Salt And Pepper

To Baste Olive Oil

For The Salad:

6 Cups Shredded Red Cabbage

1 Tablespoon Salt

2 Tablespoons Rice Vinegar

1 Cup Toasted Chopped Walnuts*

Garnish: Red Currants on Stems


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1. Follow the package directions for thawing Maple Leaf Farms boneless duck breast. Remove skin.

2. Combine all the marinade ingredients and place in a plastic bag along with the duck breast. Refrigerate 1-2 hours.

3. To make the sauce, heat olive oil in frying pan. Sauté shallots. Add wine and cook until reduced by half. Add currant jelly, fresh currants and salt and pepper to taste. Set aside and keep warm.

4. Place shredded cabbage into large pot of salted boiling water. Blanch for 30 seconds. Drain cabbage and place in a bowl with ice cubes and water to stop the cooking process. Drain well and set aside.

5. Remove duck from marinade and pat dry. Season with salt and pepper and brush with olive oil. Grill for 5-8 minutes or to your desired of doneness. Set aside and keep warm.

6. Toss cabbage with rice vinegar and about 1 cup of currant sauce and walnuts. Plate and top with sliced duck breast and additional currant sauce. Garnish with currants.

*To toast walnuts, place into a dry frying pan and heat on medium high. Toss often until lightly toasted. Remove from pan and let cool.

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