2 chipotle peppers in adobo
\n1\/2 C. cilantro leaves and tender stems
\n1 clove garlic, peeled
\n3 T. fresh lime juice
\n3\/4 tsp. salt
\n3\/4 tsp. ground cumin
\n1\/2 tsp. ground coriander
\n1\/2 tsp. chili powder
\n1\/4 tsp. ground cinnamon
\n4 skinless, boneless duck breast halves (about 5 ounces each)
\n1 large tomato, finely chopped<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 142
\nFat: 2.5g
\nFiber: 1.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n