INGREDIENTS

INSTRUCTIONS

Place duck breasts in a glass or ceramic dish. Combine olive oil,
orange, garlic and herbs and mix well. Pour over breasts, being sure
that all are thoroughly coated. Cover and marinate in refrigerator
overnight, turning the breasts several times. Bring to room
temperature before grilling.  With hands, wipe off excess herbs and
marinade. Place breasts on  grill, meat side down, and cook 5 minutes.
Transfer breasts to cast  iron skillet skin side down and saute on
grill for about 5 minutes to  render fat from skin. When fat is
rendered, place breasts on grill  skin side down for about 1    minute
to crisp skin.  Arrange 3 griddle cakes along outer rim of each plate.
Ladle some  sauce onto center of plates. Slice duck breasts on the bias
and fan  out opposite the griddle cakes. Add 3 mango slices to each
plate and  garnish with a sprig of watercress. Serve immediately  Wild
Rice Griddle Cakes (Makes about 18)  Melt 2 tablespoons butter in
saucepan and saute onion over medium heat  until translucent. Stir in
rice, bay leaves, and water. Bring to a  boil, reduce heat to low,
cover, and cook until rice is tender, about  35 minutes. Drain and
spread on a baking sheet or platter. Cool in  refrigerator.  In a bowl,
combine flour, salt and sugar. In another bowl, combine  eggs, milk and
vanilla. Whisk together dry and liquid mixtures,  adding 2 tablespoons
melted butter. If necessary, strain to get a  smooth batter.  When rice
is cooled, stir into batter.  Place skillet over medium heat and coat
bottom with a samll amount of  clarified butter. Ladle in small amounts
of batter to make cakes  about 2 inches in diameter. Keep warm until
needed.  Mango Sauce  Peel the mango vertically, slicing around the
pit. Reserve slices in  refrigerator. With paring knife, trim excess
fruit from pit. Reserve.  Place the sugar in a 1 quart nonaluminum
saucepan and caramelize over  medium heat. Quickly add mango trimmings.
Add vinegar and cook 2  minutes. Add demiglace or brown sauce, bring to
boil, lower heat and  simmer ten minutes. Puree in blender or processor
in 2 or 3 batches.  Add salt and pepper to taste.  Formatted for
MCrecipe by JoAnn Pellegrino 5/98  NOTES : Tim McGrath is chef at the
Columbia Bar & Grill, one of  Hollywood's most beautiful places to dine
alfresco. This intriguing  combination of grilled duck breast, wild
rice griddle cakes and mango  is just one example of Tim's lively and
satisfying cuisine. Recipe  by: The Joy of Grilling/Tim McGrath  Posted
to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on  May 15,
1998

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