Wine suggestions - RH Phillips Syrah or Alliance, Laurel Glen Counterpoint, Terra Rosa or Reds, any good French Bordeaux or Rhone. Please send comments to


  • 11.5 oz can of Kern's apricot mango nectar
  • grand marnier
  • fresh mint
  • garlic
  • black peppercorns
  • fresh ginger
  • 4 duck breasts


Using mortar and pestle: grind peppercorns & set aside

Smash with a flat blade of knife 3-4 pods garlic and then chop, grate a piece of fresh ginger, chop fresh mint leaves.

Add mint, garlic, and ginger and smash with mortar and pestle, combine ground peppercorns and mix well.

Marinate duck breast in mixture for at least 30 minutes.

Sauce: reduce apricot mango nectar, when it begins to thicken add fresh mint and grated ginger, reduce further, when thick add a dash of grand marnier, flambe for fun, then reduce to desired consistency.

Sear/grill duck breast over hot flame or charcoal. Be careful not to overcook duck, it should be rare for maximum flavor.

Always use the freshest and finest ingredients.

Garnish with fresh mint.

Print this recipe

Submitted 6/13/05.
Source: Duel's Game
Submitted By: DG
Ducks from Heaven