Asian Roasted Duck Breast

• 4 tablespoons soy sauce
• 3 1/2 tablespoons honey
• 2 tablespoons tahini
• 1 tablespoon sesame seed oil
• 2 1/2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 3 -4 garlic cloves, minced
• 2 teaspoons fresh grated ginger
• 1 teaspoon ground juniper berries
• 1 teaspoon hot sauce
• 2 duck breasts

1. Place everything except duck, duh, in a blender/processor/immersion.
2. Score duck breasts with a knife, but not deep enough that you cut the meat.
3. Place breasts in a zip lock and pour marinade inches Allow to sit in the fridge for a day.
4. Preheat oven to 350.
5. Drain and reserve marinade. Place breasts in a small roaster, skin side up, and roast for 30 minutes. After 30 minutes remove and tent with foil.
6. While they are roasting, take reserved marinade and heat on medium to reduce by half. You can also add some cornstarch (about 1 tsp) to thicken it up.

soy sauce, honey, tahini, sesame seed oil, red wine vinegar, worcestershire sauce, garlic, ginger, ground juniper berries, hot sauce, duck breasts

Taken from www.food.com/recipe/asian-roasted-duck-breast-525977 (may not work)