Crispy Duck With Orange-Ginger Glaze - cooking recipe

Ingredients

Marinade
1/4 cup orange juice concentrate, thawed
1/4 cup hoisin sauce
1 tablespoon cider vinegar
1 tablespoon grated gingerroot
1 teaspoon dark sesame oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon Tabasco sauce
Meat
4 (6 -8 ounce) boneless duck breast halves, about 1/2 inch thick

Preparation

Prepare marinade: in a big bowl, whisk the marinade ingredients together.
Trim duck breasts of any skin or fat that hangs over the edges.
Score the skin in a diamond pattern with cross hatches at 1/2 inch intervals, but do not cut into the flesh.
Place duck in a large zip-lock plastic bag and pour in the marinade.
Press out the air and seal tightly; turn bag to distribute marinade; place in a bowl and refrigerate for 1-2 hours.
Remove duck from bag and discard marinade.
Grill, skin side down, over Direct Low heat until the internal temperature reaches 160\u00b0, 12-15 minutes, turning once.
The juices should be lightly pink; the skin golden brown and crisp.
Let rest for 3-5 minutes; serve warm.