Duck can be tricky to make because it is naturally a very greasy fowl. Grilling the bird in the recipe eliminates the problem and produces a succulent and sweet dish.
2 1 lb. duck breasts Marinade: 1/3 C. pineapple juice 2 Tbs. honey 1/4 C. soy sauce Juice of 2 limes Pineapple Salsa: 1 large ripe fresh pineapple 1 fresh jalapeno pepper, seeded and chopped Juice of 1 lime 1 tsp. lime zest 1 tsp. rice vinegar 2 tsp. dark brown sugar 1 Tbs. fresh cilantro, chopped
Combine marinade ingredients together in a large plastic bag that you can seal. Place duck breasts in the marinade and refrigerate for several hours. While the duck is marinating you can assemble salsa ingredients. To make salsa, combine all ingredients and set aside for at least 1 hour to allow flavors to blend. When duck has finished marinating, grill over medium-hot coals for 8-10 minutes per side. Depending on the thickness of the breasts, this should make the breasts on the more well done. If you like duck medium-rare cook for 5-6 minutes per side. Slice and serve with pineapple salsa. As we mentioned above, you may also substitute chicken breast for the duck breast.