The sweet, tangy flavor of orange juice combined with spicy jalapeños in this duck recipe will have your taste buds screaming for more
By: Scott Leysath, “The Sporting Chef”
Don’t let the number of peppers scare you. This cooked marinated duck will be milder than you might think. If you want to lower the heat factor, avoid the top part of the pepper (area closest to the stem) where the heat is more concentrated.
Prep time: 20 minutes
Cook time: 10 minutes
- 4 whole ducks
- 2 cups water
- 2 cups orange juice concentrate
- ½ cup cider vinegar
- ¼ cup white sugar
- ½ cup vegetable oil
- 6 jalapeño peppers, thinly sliced widthwise
- 2 tablespoons kosher salt
- 1 teaspoon ground cumin
- ¼ cup freshly squeezed lime juice
- 6 garlic cloves, minced
1. To prepare ducks, place breast side up on a firm surface. With a sharp, thin-bladed knife, slice along each side of breastbone to remove breasts from carcass. Work knife towards the back of each side and remove the legs at the joint where thighs connect to body.
2. To make marinade, combine all ingredients, except duck, in a large non-reactive bowl (plastic, ceramic or glass). Reserve 1 cup of marinade to use as a baste while grilling. Place ducks in remaining marinade and refrigerate for 6 to 12 hours, turning occasionally.
3. Remove ducks from marinade.
Tip: For tender duck legs, prepare as per instructions above and bake for 2 to 3 hours before grilling breasts.
4. Place breasts, skin side down (if skin is intact), on a medium-hot grill for approximately 4 to 5 minutes per side for medium-rare. If legs were oven-baked in advance, grill with breasts until browned. While grilling, baste with reserved marinade.
5. Remove from grill and let rest for 5 minutes before serving.