Grilled Duck Breasts with Black Currant Pomegranate Sauce

Serves 6

2 – 1 lbs. Muscovy duck breast, or other domestic variety

Marinade:
2 tbsp. soy sauce
4 sprigs fresh thyme
4 sprigs fresh oregano
6 juniper berries, crushed
1 clove garlic, chopped coarsely
1/2 cup red wine
Zest of one orange, in julienne strips
Juice of 1/2 lemon
Kosher Salt and freshly grated black pepper

Sauce:
1/2 cup red wine
2 cloves garlic, finely minced
1/2 stick butter
2 tbsp. Port
2 tbsp. black current jelly
1/4 cup pomegranate juice
Juice of 1/2 lemon
Kosher salt and white pepper to taste
(if you want a sweeter sauce, add a little honey)

Place duck breasts in sealable plastic bag adding marinade ingredients. Refrigerate for at least 3 hours.

Preheat grill. Remove duck breast from bag, dispose of marinade. Pat duck dry and lightly coat with olive oil, and season with salt and pepper. Score top of duck breast, cutting only through the skin and fat. Grill duck breast, skin side down, approximately 3 minutes per side, being sure not to burn, for medium-rare, or 140 degrees. Set aside on platter with skin side down. 

Meanwhile, while you’re grilling duck, prepare sauce. In small heavy saucepan, add wine and garlic and bring to a boil until reduced. Add port, jelly, pomegranate juice and lemon and reduce to a syrupy liquid. Quickly whisk in butter. Remove from heat and season with salt and pepper. Slice duck breasts and spoon sauce over duck. Serve warm.

Serve with Ferrari-Carano Zinfandel.