8 duck breast halfs
3 tb soy sauce
3 cloves of minced garlic
5 shallots, minced
2 tb butter
2 tb white wine
1 1/2 tb orange zest
3 tb grand marnier

Marinate the duck breasts in soy sauce in a zip-lock bag overnight. In a
large skillet over medium heat, saute garlic and shallots in butter. When
softened, increase heat and lay in duck breasts. Sprinkle with pepper and
saute about 1 - 2 minutes, turning and adding wine and orange zest. Turn
breasts again, pour in Grand Marnier and let cook down. Turn a final time
to coat with the pan juices and serve on a warm platter.

Karen K. Anchorage, AK. rec.hunting.dogs

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