Grilled Szechuan Duck Breast
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon hot chili sauce with garlic (such as Kame)
- 2 (14-ounce) packages boneless whole duck breasts, thawed
- 1 teaspoon five-spice powder
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons minced fresh cilantro (optional)
Prepare grill; set to medium heat.
Combine first 5 ingredients in large zip-top plastic bag. Seal bag; marinate in refrigerator 30 minutes, turning occasionally.
Remove duck from bag, reserving marinade. Sprinkle meat side of breasts with spice powder; place breasts on grill rack, skin side up. Cook 8 minutes on each side or until desired degree of doneness; remove from heat, and let stand 5 minutes.
Combine reserved marinade and broth in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes).
Carefully remove skin from breasts; cut each breast in half. Cut each breast half into 1/2-inch-thick slices; arrange duck onto each plate. Spoon sauce over duck; sprinkle with cilantro, if desired.
Szechuan cuisine is known for its spicy dishes. For more heat, add some extra chili sauce. Serve with snow peas and vegetable fried rice.
- Yield: 4 servings (serving size: about 5 ounces duck, 1 tablespoon sauce, and 1 1/2 teaspoons cilantro)
|Calories per serving:||248|
|Caloriesfromfat per serving:||26%|
|Fat per serving:||7.2g|
|Saturated fat per serving:||1.3g|
|Monounsaturated fat per serving:||2.7g|
|Polyunsaturated fat per serving:||2g|
|Protein per serving:||41.9g|
|Carbohydrate per serving:||1.5g|
|Fiber per serving:||0.1g|
|Cholesterol per serving:||213mg|
|Iron per serving:||7.2mg|
|Sodium per serving:||532mg|
|Calcium per serving:||21mg|