Title: Orangey Duck Breasts (A Breakfast Favorite with Eggs)
Categories: Poultry Game Onion
Yield: 1 Servings

8		Duck breast halfs
3		Tablesppons soy sauce
3		Cloves of minced garlic
5		Shallots, minced
2	tb	Butter
2	tb	White wine
1 1/2	tb	Orange zest
3	tb	Grand Marnier

Marinate the duck breasts in soy sauce in a zip-lock bag overnight. In a large skillet over medium heat, saute garlic and shallots in butter. When softened, increase heat and lay in duck breasts. Sprinkle with pepper and saute about 1 - 2 minutes, turning and adding wine and orange zest. Turn breasts again, pour in Grand Marnier and let cook down. Turn a final time to coat with the pan juices and serve on a warm platter.

Karen K. Anchorage, AK. rec.hunting.dogs

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