Lee Remick's Barbecued Chinese Duck
- 4 1-pound duck breasts
- 1 cup sherry
- 2 tablespoons brown sugar or honey
- 3 tablespoons soy sauce
- 1 teaspoon powdered ginger
- 1 teaspoon powdered mustard
- Toasted sesame seeds for garnish
- Trim excess fat and skin from the duck breasts.
- Combine the sherry, sugar, soy sauce, ginger and mustard and pour over the duck.
- Marinate several hours or overnight, turning occasionally.
- Drain the duck and reserve the marinade.
- Grill for 20 to 25 minutes over medium heat, turning and moving duck to avoid flare-ups while basting frequently.
- Allow the duck to rest for 5 minutes before slicing.
- Sprinkle with sesame seeds before serving.
duck breasts, sherry, brown sugar, soy sauce, powdered ginger, powdered mustard, sesame seeds
Taken from cooking.nytimes.com/recipes/10668 (may not work)