- Joined
- May 9, 2008
- Messages
- 25
Okay this is NOT for you if your cutting, But let me tell you that I have found no other meat protein that gives you 50g of protein per 4 oz serving!
Four 4- to 5-ounce boneless, skinless wild or domestic duck breasts,
flattened to about 3/4 inch thick (see headnote)
1/2 cup red wine
8 juniper berries
4 sprigs each fresh thyme and oregano
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste
1. Place duck breasts in a sealable plastic bag and add the wine, juniper berries, and herb sprigs. Seal and marinate in the refrigerator for 1 to 2 hours.
2. Prepare a medium-hot fire in the grill.
3. Remove the duck from the bag and dispose of the marinade. Pat the duck dry, lightly coat with the olive oil, and season with salt and pepper. Place on the grill directly over the hot fire. Grill 3 to 3-1/2 minutes per side for medium-rare, 140 to 145 degrees F measured by an instant-read meat thermometer in the thickest part.
Goes well with brown/wild rice and grilled tayters!
-SouthernStyle-
Four 4- to 5-ounce boneless, skinless wild or domestic duck breasts,
flattened to about 3/4 inch thick (see headnote)
1/2 cup red wine
8 juniper berries
4 sprigs each fresh thyme and oregano
1 tablespoon olive oil
Kosher salt and freshly ground black pepper to taste
1. Place duck breasts in a sealable plastic bag and add the wine, juniper berries, and herb sprigs. Seal and marinate in the refrigerator for 1 to 2 hours.
2. Prepare a medium-hot fire in the grill.
3. Remove the duck from the bag and dispose of the marinade. Pat the duck dry, lightly coat with the olive oil, and season with salt and pepper. Place on the grill directly over the hot fire. Grill 3 to 3-1/2 minutes per side for medium-rare, 140 to 145 degrees F measured by an instant-read meat thermometer in the thickest part.
Goes well with brown/wild rice and grilled tayters!
-SouthernStyle-
