Grilled Duck Breasts with Orange Chipotle Sauce

Ingredients for Grilled Duck Breasts with Orange Chipotle Sauce

• 600ml fresh orange juice

• 60ml di succo di lime fresco

• 45ml maple syrup (preferably dark amber or Grade B)

• 1 tablespoon finely chopped canned chipotle chillies in adobo

• 1 (3- to 4-inch) cinnamon stick

• 2 chiodi di garofano interi

• 1 cucchiaino di sale

• 3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 230g ) Long Island (also called Pekin) duck breast halves with skin

• 1 1/2 cucchiaini di sale

• 1/2 cucchiaini di pepe nero

• un termometro a lettura istantanea

Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 240ml , 30 to 40 minutes. Let stand while duck broils.

Remove rack of a grill pan, then add 240ml water to grill pan and replace rack. Preheat grill with pan 5 to 6 inches from heat.

Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Grill duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and grill until thermometer inserted horizontally into centre of a breast registers 54°C , 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.

Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

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