| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Wine, dry red |
| 1/4 | c | Vegetable oil |
| 4 | Duck-breasts, skin/deboned | |
| 1/4 | c | Water |
| 1 | ts | Lime juice |
| 1/2 | ts | Salt |
| 1/4 | ts | Caraway seeds, crushed |
INSTRUCTIONS
Directions: Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and steak sauce in a small sauce pan. Cook over low heat until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 cup soy sauce, vegetable oil and 1/4 tsp ground pepper, stirring well. Place duck on broiler and broil 5 in. from heat 15-20 min. Slice thin and serve with sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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