Jim-Bob’s Molasses-Grilled Duck Breast
1/2 cup dark molasses
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1/4 cup spicy stone ground mustard
1/2 cup tomato sauce
2 garlic cloves, minced
1/2 teaspoon habanero chili, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ginger, minced
1/4 teaspoon orange zest
1/2 teaspoon ground allspice
1 teaspoon fresh thyme, chopped
2 pounds of boneless duck breast (Or halve the duck(s) and filet out all the bones except the thigh and leg
Combine the marinade ingredients and blend in a food processor or blender. Reserve ¼ cup of the marinade to garnish with. Pour the remaining marinade over duck breasts, cover and refrigerate for four hours.
Remove the duck from the marinade and place skin side down on a hot grill for about 8 minutes or until the skin has a nice char. Turn the duck over and continue grilling for another 8 minutes. The duck should have an internal temperature of 128 degrees. Let the duck rest for 3 or 4 minutes before slicing.
Thinly slice the breasts and divide among six to eight plates.
Drizzle remaining ¼ cup marinade over the duck.