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Misti’s Marinade for Poultry

  • Category: recipe_main_dish, recipe_poultry
  • Submitted By: Marryann Curmi
  • Town/State: Sonora, CA
  • Preparation Time: 10 minutes
  • Total Cooking time: 30 minutes

This recipe was sent to me from a member of a group that loves to cook, eat and (best of all) share recipes…enjoy! It is yummy. I like to eat it with a big salad. Thanks Misti for the recipe!

Amount Measure Ingredients
1   double duck breast (or chicken breast)
1 clove garlic, minced
    Juice from two oranges and zest from 1/2 an orange
  decent sized glug olive oil
  sprinkling fresh thyme
  small spoonful mustard (brown is preferable)
  sprinkle white pepper (or black)
    …To finish sauce:
  Glug white wine (if you have it on hand)
  Big spoonful jam**
  Spoonful butter

**We use fig jam, but I am sure blackberry or raspberry would be tasty too.

To prepare:

  • Put whole duck breasts in marinade and let sit for a half an hour or so.
  • Preheat oven to 350°
  • After marinating, scrape off excess marinade (so the garlic doesn’t burn)
  • reserve marinade…
  • Salt both sides of the duck and put duck skin side down into hot skillet.
  • Brown on both sides. (about 3 minutes on each side)
  • Transfer into a baking dish and put into oven.
  • Cook until desired doneness – I like my duck on the pink side.
  • If using chicken cook until juices run clear.
  • While duck is in oven finish the sauce in the pan you were just cooking the duck in.
  • Deglaze pan with white wine and scrape off brown bits.
  • Pour in marinade, heat until bubbling gently and add spoonful of jam.
  • Simmer over medium heat until thickened – about 5 minutes.
  • Stir in butter and pour sauce over finished duck.

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Use the myMotherLode.com Keyword Search to go straight to a specific page

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