Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Teriyaki Duck with Lingonberry Glaze




Source of Recipe


Chef Yancy Erickson / Holiday Inn


List of Ingredients




4 skin on duck breasts
1/4 cup brown sugar
1/4 cup Sherry
1/2 cup soy sauce
1/4 pineapple juice
1 tbsp ginger
1 tbsp garlic
1 tbsp crushed red pepper
2 tbsp water
1 tbsp corn starch
2 tbsp Lingonberries

Recipe



Combine brown sugar, sherry, soy sauce, pineapple juice, ginger, garlic and crushed red peppers.
Marinate duck breast overnight.
Remove duck breasts from marinate and reserve marinate.
Score duck skins with a knife in a crisscross pattern.
Place breasts skin side down on a preheated skillet using medium heat.
Cook for 4 to 5 minutes on each side.
While duck breast are cooking, strain red peppers out of the marinate and bring to a boil.
Mix corn starch and water, add to boiling marinate until it thickens.
Add lingonberries and simmer for 5 to 6 minutes.
Slice duck breasts into strips and top with the lingonberry glaze. Serve over rice.