Ingredients

Marinade:
½ c Madeira wine
½ c reduced sodium soy sauce
½ c strong brewed coffee or
   espresso
3 T honey
3 T grape seed or olive oil
2 t fresh ginger, peeled and
   grated
1 clove garlic, minced
1 t black pepper
1 t dry mustard
1 t ground allspice

 

4 Magret duck breasts, boneless
   (about ½ lb each)

 

Directions

1. Score the skin side of the duck breasts
   and place in steamer insert over pot of
   boiling water.
2. Steam for 20 minutes.

While duck is steaming, prepare the
   marinade:

3. In large glass baking dish, combine
   Madeira, soy sauce, coffee, honey, oil,
   ginger, garlic and spices.
4. Whisk together.
5. Add the duck breasts to the dish,
   spooning marinade over the top of the
   duck.
6. Cover with plastic wrap.
7. Marinade in refrigerator for several
   hours, turning occasionally.

8. Prepare the smoker for 225 degrees.
9. Remove duck breasts from the
   marinade.
10. Smoke at 225 degrees over
   grapevine cuttings for about an hour.
11. Let duck rest for 5 – 10 minutes
   before slicing and serving.
12. While waiting, uncork your wine.
13. Slice breasts on the diagonal (across
   the grain) and serve.

Serve with Wintergreen Winery’s “Brent’s
   Mountain” Merlot.