Boneless, skinless duck breasts	Grill marinated duck on both sides

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Grilled Duck With Date Sauce

Source: Bon Appetit, May 1985

Yield: 4 servings

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Ingredients

• 7 Tbsp Port

• 1/4 cup duck stock (see below)

• 8 dried dates, pitted

• 1 cup light brown sugar

• 1/2 cup dark molasses

• 1/2 cup honey

• 1/4 cup maple syrup

• 3/4 cup water

• 10 Tbsp (1 1/4 sticks) unsalted butter

• 4 whole duck breasts, skinned, boned and halved

• 1/4 cup raspberry vinegar

• 2 Tbsp minced shallots

• 2 cups whipping cream

• Salt

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Preparation

Combine 4 tablespoons Port and stock in heavy medium saucepan. Add dates. Let stand 3 hours at room temperature or refrigerate overnight.

Combine brown sugar, molasses, honey, syrup, 1/4 cup water, remaining 3 tablespoons Port and 2 tablespoons butter in heavy medium saucepan over low heat and stir until melted. Cool marinade to room temperature.

Pour marinade into pan. Add duck and marinate 1 hour, turning once.

Add 1/4 cup water, vinegar, shallots and remaining 8 tablespoons butter to date mixture. Simmer until dates are tender and almost all liquid is absorbed, stirring occasionally, about 20 minutes. Transfer to processor. Add 1/4 cup water and puree until smooth.

Boil cream until reduced by half. Stir in 1/4 cup date puree. Keep warm.

Prepare barbecue grill (or preheat broiler). Remove duck from marinade; pat dry. Grill duck about 4 inches from heat source for 2 1/2 minutes. Turn and grill on second side 1 1/2 minutes (for rare). Cut duck into thin diagonal slices. Spoon sauce onto plates. Overlap duck slices atop sauce.

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Duck stock

• Bones from 4 ducks, chopped

• 2 large carrots, chopped

• 2 celery stalks (with leaves), chopped

• 2 large onions, quartered

• 1 large tomato, quartered

• 1 large leek, sliced

• 1/2 cup dry red wine

• 1/2 cup red wine vinegar

• 2 Tbsp cracked black pepper

• 2 garlic cloves, crushed

• Bouquet garni (thyme, bay leaf, parsley stems)

Preheat oven to 425 degrees. Arrange bones in roasting pan. Roast until browned, turning occasionally, 45 minutes.

Pour off fat from pan. Add carrots, celery, onions, tomato and leek. Roast until browned, about 20 minutes.

Transfer bones and vegetables to stockpot. Pour off fat from roasting pan. Stir wine and vinegar into roasting pan and cook over high heat, scraping up browned bits. Pour mixture into stockpot. Add pepper, garlic and bouquet garni. Pour in enough cold water to cover ingredients. Bring to boil. Reduce heat and simmer 4 hours, skimming foam from surface.

Strain stock. Cool completely. Cover and refrigerate overnight.

Discard fat from surface of stock. Boil stock until reduced by half, skimming foam from surface. Let cool. Store in airtight container. (Can be prepared 3 days ahead and refrigerated.)

Makes 4 cups.