Well, I ended up using a Larry Forgione recipe for duck breasts with a
molasses/pepper/lemon marinade and a pan sauce made with browned duck bones,
cider vinegar, cream, etc and served with lightly broiled apple slices and
sweet potato "hash browns" made with diced green, red, and jalapeno peppers.
I strayed from it only by leaving the skin on, and by cooking the breasts a
little longer than he suggested. (They were definitely pink inside: what I
would consider medium rare, not very rare. They were still pretty much raw
at the end of the suggested cooking time.)

The texture and flavor of the duck itself was superb. It made a duck breast
lover out of me, and I would definitely grill them this way again.

Well, almost... I used the grill in my cook top. When they were almost done
the accumulated duck fat burst into flames shooting up at least a foot from
the grill! I quickly transferred the breasts to the oven to finish and put
the cover down on the grill, which extinguished the flames. My guests never
knew a thing.<G> (I was astonished that the smoke alarm didn't go off, since
it often does for far less reason. Better check the batteries!) Maybe I
shoul have followed Larry's instructions and removed the skin! <G> The sauce
was a little disappointing--it was rich, but I expected it to have more zip.
I didn't have the time to address it at that point.

On Dec 26, 6:29*pm, "Janet" > wrote:
> Well, I ended up using a Larry Forgione recipe for duck breasts with a
> molasses/pepper/lemon marinade and a pan sauce made with browned duck bones,
> cider vinegar, cream, etc and served with lightly broiled apple slices and
> sweet potato "hash browns" made with diced green, red, and jalapeno peppers.
> I strayed from it only by leaving the skin on, and by cooking the breasts a
> little longer than he suggested. (They were definitely pink inside: what I
> would consider medium rare, not very rare. They were still pretty much raw
> at the end of the suggested cooking time.)
>
> The texture and flavor of the duck itself was superb. It made a duck breast
> lover out of me, and I would definitely grill them this way again.
>
The rest of the duck is great too. I generally season with shallot,
cayenne and soy sauce.

I've wanted to try marinating the duck in tea, and one day perhaps I
will:
http://leitesculinaria.com/16889/rec...gany-duck.html

--Bryan