Main Course: Grilled Duck Breasts with Pineapple Salsa

on Sep 22, 2004

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2-1 pound duck breasts

Marinade:

1/3 cup pineapple juice
2 Tbsp. honey
1/4 cup soy sauce
Juice of 2 limes

Combine marinade ingredients together in a large plastic bag that you can seal. Place duck breasts in the marinade and refrigerate for several hours. While the duck is marinating you can assemble salsa ingredients.

Pineapple Salsa:

1 large ripe fresh pineapple
1 fresh jalapeno pepper, seeded and chopped
Juice of 1 lime
1 tsp. lime zest
1 tsp. rice vinegar
2 tsp. dark brown sugar
1 Tbsp. fresh cilantro, chopped

Combine all ingredients and set aside for at least 1 hour to allow flavors to blend.

When duck has finished marinating, grill over medium-hot coals for 8 - 10 minutes per side. Depending on the thickness of the breasts, this should make the breasts well done. If you like duck medium-rare cook for 5 - 6 minutes per side. Slice and serve with pineapple salsa. You may also substitute chicken breast for the duck breast.

The Skinny: Use low sodium soy sauce, reduced-sugar pineapple juice and your favorite sugar substitute.

Wild Rice Pilaf with Cashews

1/4 cup butter
1/3 cup chopped onion
1 cup long grain wild rice
2 cups chicken broth
1/2 tsp. salt
1/2 cup chopped cashews

Melt butter in a saucepan and cook onion until tender, Add rice and stir. Cover with chicken broth and sprinkle with salt. Cover and simmer for 30 - 40 minutes or until all liquid is absorbed. Some rice takes longer than others so check rice frequently towards the end of cooking time. Sprinkle with cashews just before serving.

The Skinny: Use fat free chicken broth.