JTB’S Duck Breasts with Rasberry Sauce
2½ cups of dry red wine
1¼ cups of soy sauce
1¼ cups of vegetable oil
1¼ teaspoons of fresh ground pepper
30 ducks breasts skinned and boned
Combine wine, soy sauce, vegetable oil and pepper. Mix well. Place duck breasts in ziplock bags, pour in marinade. Refrigerate 1 to 1½ hours.
Remove duck breasts from marinade. Drain. Grill on barbecue pit approximately 4 minutes on each side.
To serve, thinly slice, glaze with hot sauce. Do not reheat ducks. Just pour hot sauce over ducks in a 9×13 Pyrex casserole pan.
Sauce and marinade can be made several days in advance.
2½ cups preserves. (Seedless black raspberry is best. A combination of black raspberry and red raspberry is also good.)
2½ cups water
5 tablespoons of Creole mustard
3 tablespoons of lime juice or juice of 2 limes
3 tablespoons of soy sauce
4-5 teaspoons of salt
5 teaspoons pepper
2½ teaspoons of crushed caraway seeds
5 teaspoons of steak sauce
Combine all ingredients; cook over low heat until completely combined and very hot.
Pour over duck breasts. You probably will not use all of the sauce. Just glaze duck breasts.