- ½ cup red wine
- 1 tablespoon chili oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 orange, juiced, rind cut into strips
- 4 whole duck breasts, skin and fat removed
- Olive oil
- 2 tablespoons sliced chives, for garnish
In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.
BY: NIGELLA LAWSON