Orange-Glazed Duck Breast Brochettes with Asparagus Salad
Marcia Kiesel likes to cook boneless duck breasts on the grill because it's easier and less messy than pan–frying. The glaze for this nod to the classic duck à l'orange imparts a delicate orange flavor; don't use too much because duck skin browns very quickly. For that reason it's important to prepare a moderately low fire that will allow the duck to both develop a good crust and cook to medium rare.
The duck breasts need to marinate overnight, so plan accordingly.
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