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Perfect Pairing

This dish is derived from the classic French combination of duck and orange. Serve this with a glass of the award wining Greenwood Ridge Vineyards Pinot Noir.


Orange Sesame Duck

By Marilyn Tsai


Serves 4


4 boneless duck breasts

2 tablespoons soy sauce

3 tablespoons honey

2 medium oranges

1 teaspoon cornstarch

1 tablespoon sesame seeds



Prick the duck skin all over. Score the breast skin diagonally at 1 inch intervals.


Mix 1 tablespoon of soy sauce with 2 tablespoons of honey. Set aside.


Cook the duck breasts on a medium hot grill, skin side down for 5 minutes. Turn and cook another 8-10 minutes. Brush the honey and soy sauce mixture on both sides of the duck during the last 3-4 minutes of cooking and sprinkle with sesame seeds. When duck is done, set aside to rest for 10 minutes before slicing.


You may also brown the duck breasts skin-side down in a skillet on the stove with olive oil then finish off in a preheated 350° oven for 7-8 minutes, depending on the doneness you prefer. It is important not to overcook duck breast meat because it will become very tough. Duck breast is best medium rare.


Grate the rind and squeeze the juice from 1 orange. Mix in the cornstarch, remaining soy sauce and honey and stir till blended. In a small saucepan, heat the mixture on low heat and stir until thickened and bring to a low boil. Taste and adjust seasoning. Peel and slice the remaining orange. Serve the duck with orange slices and sauce.