2 chipotle peppers in adobo
1/2 C. cilantro leaves and tender stems
1 clove garlic, peeled
3 T. fresh lime juice
3/4 tsp. salt
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. chili powder
1/4 tsp. ground cinnamon
4 skinless, boneless duck breast halves (about 5 ounces each)
1 large tomato, finely chopped

In food processor, combine chipotle peppers and any sauce that clings to them, cilantro, garlic, lime juice, salt, cumin, coriander, chili powder, and cinnamon. Measure out 1/3 C. of the sauce and set aside. Place duck in a shallow pan, skinned-side down, and pour the remaining sauce over the duck. Let marinate 30 minutes. Preheat the grill to medium. Lightly oil the grill rack. Grill duck 8 to 10 minutes, turning over once, until medium-rare. Remove and set aside. In small bowl, stir together reserved sauce and tomato. Slice duck crosswise on the diagonal and spoon sauce over the duck.

Yield: 4 servings
Calories: 142
Fat: 2.5g
Fiber: 1.4g