Marinated Duck Breasts With Shallot And Beet Relish

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

The shallots and sweet onion pair well with earthy beets in this sweet-sour relish. You can use chicken thighs in place of duck, and quartered regular beets for the baby beets.

Ingredients

• 1/2 teaspoon grated orange rind
• 3 tablespoons fresh orange juice
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons honey
• 1 teaspoon ground coriander
• 1 tablespoon minced peeled fresh ginger
• 4 rosemary sprigs
• 1 garlic clove, minced
• 4 (6-ounce) boneless duck breast halves, thawed and skinned
• 14 ounces baby beets
• Cooking spray
• 1 pound (about 15) small shallots, peeled and quartered
• 2 cups chopped Oso or other sweet onion
• 1/4 cup dry red wine
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• Rosemary sprigs (optional)

Directions

1. To prepare duck, combine first 9 ingredients in a zip-top plastic bag.
2. Seal and chill 2 hours, turn bag occasionally.
3. Remove duck breast halves from bag.
4. Reserve marinade; discard rosemary.
5. To prepare relish, leave root and 1-inch on beets; scrub with a brush.
6. Place in a medium saucepan; cover with water.
7. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender.
8. Drain and rinse with cold water.
9. Drain and cool.
10. Trim off beet roots; rub off skins.
11. Coarsely chop beets.
12. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
13. Add shallots; sauté 2 minutes.
14. Add onion; sauté 5 minutes.
15. Stir in reserved marinade and wine; cook 1 minutes or until liquid almost evaporates.
16. Add broth; cook 6 minutes or until liquid almost evaporates.
17. Remove from heat.
18. Stir in beets, parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
19. Sprinkle duck with 1/4 teaspoon salt and 1/4 teaspoon pepper.
20. Heat a large nonstick grill pan coated with cooking spar over medium-high heat.
21. Add duck; cook 4 minutes on each side or until done.
22. Serve with relish; garnish with rosemary sprigs, if desired.

Yield: 4 servings (serving size: 1 duck breast half and 1 1/4 cups relish)