Duck Breasts With Grilled Radicchio and Honey Glazed Pears
By: Yuna Wu
Published: Thursday, December 10, 2009 - 12:29am

Ingredients




1 cup dry red wine
1/4 cup plus 2 tablespoons port
3 tablespoons balsamic vinegar
1/2 cup fresh orange juice
1/2 cup olive oil
Zest of 1 orange, finely grated
1 carrot, peeled and sliced into thin rounds
1/2 cup minced fennel bulb
3 tablespoons minced fennel tops
2 shallots, minced
2 cloves garlic, minced
2 tablespoons minced fresh rosemary
Salt and freshly ground pepper to taste
6 boneless duck breasts (from 3 ducks)
6 heads radicchio, halved
3 firm pears, peeled, cored and halved
3 tablespoons honey

Preparation

1 Whisk together the wine, the 1/4 cup of port, vinegar, orange juice, and olive oil in a small bowl. 2 Add the orange zest, carrot, fennel and fennel tops, shallots, garlic, and rosemary. 3 Season with salt and pepper. 4 Place the duck breasts and radicchio flat in a large, shallow dish. 5 Pour the marinade over all and marinate at room temperature, turning the duck breasts and radicchio occasionally, for 2 hours. 6 Prepare charcoal or wood chips for griling. 7 Remove the radicchio from the marinade and thread onto metal skewers. 8 Grill about 4 inches from the hot coal until wilted and lightly charred on the outside, about 5 minutes per side. 9 Grill the duck breasts skin-side down, basting occasionally with leftover marinade, for 6 minutes. 10 Turn and continue grilling just until the duck breasts are pink in the center, 2 to 3 minutes longer. 11 Place the pear halves flat on the grill and brush with the 2 tablespoons port and the honey. 12 Grill, turning once, for 3 to 4 minutes. 13 Carve the duck breasts into thin diagonal slices and fan onto a serving plate, surrounded by the radicchio and pears.