Spicy Grilled Duck Breasts with Orange and Grapefruit

1 cup chicken broth
3/4 cup frozen orange juice concentrate
3 tablespoons red wine vinegar
2 tablespoons Jamaican jerk seasoning
2 cloves garlic, minced
6 - 8 boneless, skinless duck breast halves
2 teaspoons cornstarch
2 tablespoons olive oil
1 cup grapefruit sections
1 cup orange sections
1/4 cup sliced green onions
1 tablespoon orange zest

In a non-metallic bowl, combine chicken broth, orange juice concentrate, vinegar, 1 tablespoon jerk seasoning and garlic. Place duck breasts in a plastic bag and pour half of marinade mixture into bag. Refrigerate for 12 hours. Refrigerate remaining marinade.

Combine the remaining chilled marinade mixture with cornstarch. Bring to a boil in a saucepan. Reduce heat and simmer for 2 minutes while stirring. Cool mixture.

Remove duck from marinade and pat dry. Rub duck with olive oil and jerk seasoning. Place on white-hot grill and cook until medium-rare. Just before removing from the grill, baste with thickened sauce mixture. Allow to rest for a few minutes, slice and top with fruit segments, onions and zest.

Garlic & Herb Roasted Duck

Serves 4
4 duck breasts, skin can be on or off
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons DU Rotisserie Roast Seasoning
6 garlic cloves, minced
1 tablespoon freshly squeezed lemon juice
½ cup olive oil
1 box DU Pacific Flyway Rice

In a medium bowl, combine vinegar, mustard, seasoning, garlic and lemon juice, then whisk together. While whisking vigorously, add olive oil in a thin stream until emulsified.
Divide mixture in half. Brush half of the mixture over ducks, cover and refrigerate for 2 to 6 hours, turning ducks often (up to 24 hours is fine).
Preheat oven to 400 degrees. Place ducks in a roasting pan, breast side up. Bake for 17 to 22 minutes, depending on the size of the duck. Baste with remaining marinade mixture, saving a few tablespoons, just before removing from oven.
Let meat rest about 10 minutes before carving or serving whole. Serve with DU Pacific Flyway Wild Rice: wild rice blended with petite green peas and onion.

Montevino Mallard

INGREDIENTS
Two mallard breasts, skin on
Olive oil
Dried Black Mission Figs
Several ounces Port wine
Two TBSP butter
Orange zest
Duck stock or a demi-glace sauce (the latter is available at most grocery stores)

PREPARATION
Heat pan very hot, add a bit of olive oil. Score the duck breasts with several slices across the skin side of each. Place in the hot pan, skin side down. The high heat will quickly render the fat out of the duck breasts and turn them crispy brown. You may have to drain the pan if the breasts are very fatty. Then turn the breasts, add the figs and port wine. Cook to medium to rare.
Do not overcook.
Using a tongs, crush the figs, add orange zest, then a quarter to half cup of duck stock or demi-glace sauce, and reduce by half.
Remove the duck breasts from the pan when they are cooked to the desired level of doneness; add more stock to the pan if necessary.
Plate the duck with fresh green beans, then pour the sauce over the duck breasts, adding a bit of orange zest to garnish, and pepper to taste.
The only way you can screw this marvelous dish up is to overcook the duck.

Wild Goose Breasts with Orange Glaze 

4 goose breasts
salt to taste
1 dash dry vermouth (optional)
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon caraway seeds
Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

Roast Goose and Stuffing

1 goose, 8 - 10 pounds
4 medium potatoes, peeled and cubed
4 tbsp butter
2 onions, chopped
1/2 to 1 cup whipping cream
salt
pepper
In a pan, boil the potatoes until tender. Drain.
In a sauce pan, melt the butter and saute the onions until soft.
Place the potatoes in a mixing bowl and add 1/2 cup of cream. Beat until smooth adding more cream if necessary.
Salt and pepper the potatoes to taste. Add the onions and mix until combined well.
Stuff the goose with the potatoes. Either skewer the cavity closed or sew shut.
Place goose on a rack in a roasting pan and sprinkle with salt and pepper to taste.
Cover with foil and cook at 325 degrees for 3 to 3 1/2 hours.
If you want to crisp the skin, remove the foil and spoon 3 - 4 tablespoons of ice water over the goose during the last 15 minutes of cooking.