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 a 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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