Marinated Duck Breasts With Shallot And Beet Relish

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The shallots and sweet onion pair well with earthy beets in this sweet-sour relish. You can use chicken thighs in place of duck, and quartered regular beets for the baby beets.
== Ingredients ==
* 1/2 teaspoon grated orange rind
* 3 tablespoons fresh orange juice
* 1 tablespoon low-sodium soy sauce
* 2 teaspoons honey
* 1 teaspoon ground coriander
* 1 tablespoon minced peeled fresh ginger
* 4 rosemary sprigs
* 1 garlic clove, minced
* 4 (6-ounce) boneless duck breast halves, thawed and skinned
* 14 ounces baby beets
* Cooking spray
* 1 pound (about 15) small shallots, peeled and quartered
* 2 cups chopped Oso or other sweet onion
* 1/4 cup dry red wine
* 1 cup fat-free, less-sodium chicken broth
* 2 tablespoons chopped fresh parsley
* 1/2 teaspoon salt, divided
* 1/2 teaspoon black pepper, divided
* Rosemary sprigs (optional)
== Directions ==
# To prepare duck, combine first 9 ingredients in a zip-top plastic bag.
# Seal and chill 2 hours, turn bag occasionally.
# Remove duck breast halves from bag.
# Reserve marinade; discard rosemary.
# To prepare relish, leave root and 1-inch on beets; scrub with a brush.
# Place in a medium saucepan; cover with water.
# Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender.
# Drain and rinse with cold water.
# Drain and cool.
# Trim off beet roots; rub off skins.
# Coarsely chop beets.
# Heat a large nonstick skillet coated with cooking spray over medium-high heat.
# Add shallots; sauté 2 minutes.
# Add onion; sauté 5 minutes.
# Stir in reserved marinade and wine; cook 1 minutes or until liquid almost evaporates.
# Add broth; cook 6 minutes or until liquid almost evaporates.
# Remove from heat.
# Stir in beets, parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
# Sprinkle duck with 1/4 teaspoon salt and 1/4 teaspoon pepper.
# Heat a large nonstick grill pan coated with cooking spar over medium-high heat.
# Add duck; cook 4 minutes on each side or until done.
# Serve with relish; garnish with rosemary sprigs, if desired.
Yield: 4 servings (serving size: 1 duck breast half and 1 1/4 cups relish)
Category:Low-fat Recipes
Category:Low-calorie Recipes
Category:Healthy Recipes
Category:Healthy Main Dishes
Category:American Recipes
Category:American Meat Dishes
Category:American Main Dishes
Category:Main Dish Poultry Recipes
Category:Main Dish Recipes
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Category:Duck breast Recipes
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Category:Relish Recipes