Grilled Duck Breast with Orange Coriander Glaze
Cuisine: American
Author: Kitchens
  • 4 boneless skinless duck breasts
  • 2 teaspoons vegetable oil
  • 3/4 Cup orange juice concentrate
  • juice of 1 orange
  • Zest from 1/2 orange; minced
  • 1 teaspoon red wine vinegar
  • 4 teaspoons honey; more if necessary
  • 1 teaspoon ground coriander
  • 2 teaspoons cornstarch; dissolved in
  • 1 Tablespoon water
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. Mix half of orange zest, oil, and duck breasts. Let marinate in refrigerator for 4 to 24 hours.
  2. In a small saucepan, mix remaining zest, orange juice, orange juice concentrate, vinegar, honey, and coriander. Bring to a boil and add dissolved cornstarch. Bring back to a boil (it will thicken at the same time). Remove from heat and let cool. The glaze can be made 1 to 2 days in advance.
  3. Season duck breasts liberally with salt and black pepper.
  4. Grill over high heat.
  5. As soon as the duck breast is turned the first time, brush a thick layer of orange coriander glaze on top of the duck breasts.
  6. Finish grilling until the duck breast is medium.
  7. Serve immediately.
This recipe yields 4 servings.

Shown here with Grilled Fruit Compote.
Recipe by Recipes at