Duck Breasts With Grilled Radicchio And Honey Glazed Pears

• 1 cup dry red wine
• 1/4 cup port
• 3 tablespoons balsamic vinegar
• 1/2 cup fresh orange juice
• 1/2 cup olive oil
• 1 orange finely grated
• 1 carrot peeled and sliced into thin rounds
• 1/2 cup fennel bulb minced
• 3 tablespoons fennel minced, tops
• 2 shallots minced
• 2 cloves garlic minced
• 2 tablespoons fresh rosemary minced
• salt
• freshly ground pepper
• 6 boneless duck breasts from 3 ducks
• 6 heads radicchio halved
• 3 pears firm, peeled, cored and halved
• 3 tablespoons honey

1. Whisk together the wine, the 1/4 cup of port, vinegar, orange juice, and olive oil in a small bowl.
2. Add the orange zest, carrot, fennel and fennel tops, shallots, garlic, and rosemary.
3. Season with salt and pepper.
4. Place the duck breasts and radicchio flat in a large, shallow dish.
5. Pour the marinade over all and marinate at room temperature, turning the duck breasts and radicchio occasionally, for 2 hours.
6. Prepare charcoal or wood chips for griling.
7. Remove the radicchio from the marinade and thread onto metal skewers.
8. Grill about 4 inches from the hot coal until wilted and lightly charred on the outside, about 5 minutes per side.
9. Grill the duck breasts skin-side down, basting occasionally with leftover marinade, for 6 minutes.
10. Turn and continue grilling just until the duck breasts are pink in the center, 2 to 3 minutes longer.
11. Place the pear halves flat on the grill and brush with the 2 tablespoons port and the honey.
12. Grill, turning once, for 3 to 4 minutes.
13. Carve the duck breasts into thin diagonal slices and fan onto a serving plate, surrounded by the radicchio and pears.

red wine, port, balsamic vinegar, orange juice, olive oil, carrot, fennel bulb, fennel, shallots, garlic, rosemary, salt, freshly ground pepper, duck breasts from, firm, honey

Taken from www.yummly.com/recipe/Duck-Breasts-With-Grilled-Radicchio-and-Honey-Glazed-Pears-1655631 (may not work)