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
Make it step by step
- Whisk together the wine, the 1/4 cup of port, vinegar, orange juice, and olive oil in a small bowl.
- Add the orange zest, carrot, fennel and fennel tops, shallots, garlic, and rosemary.
- Season with salt and pepper.
- Place the duck breasts and radicchio flat in a large, shallow dish.
- Pour the marinade over all and marinate at room temperature, turning the duck breasts and radicchio occasionally, for 2 hours.
- Prepare charcoal or wood chips for griling.
- Remove the radicchio from the marinade and thread onto metal skewers.
- Grill about 4 inches from the hot coal until wilted and lightly charred on the outside, about 5 minutes per side.
- Grill the duck breasts skin-side down, basting occasionally with leftover marinade, for 6 minutes.
- Turn and continue grilling just until the duck breasts are pink in the center, 2 to 3 minutes longer.
- Place the pear halves flat on the grill and brush with the 2 tablespoons port and the honey.
- Grill, turning once, for 3 to 4 minutes.
- Carve the duck breasts into thin diagonal slices and fan onto a serving plate, surrounded by the radicchio and pears.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Yuna Wu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.