| 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
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”