1 tsp. dried thyme
\n1 tsp. black pepper
\n1 tsp. salt
\n1\/2 tsp. sugar
\n1\/2 tsp. garlic powder
\n1\/2 tsp. onion powder
\n1\/4 tsp. cayenne pepper
\n4 skinless, boneless duck breast halves (about 5 ounces each)
\n2 T. red currant jelly
\n4 tsp. balsamic vinegar
\n2 tsp. Dijon mustard
\n3 C. cubed (1\/2-inch) cantaloupe
\n3\/4 C. cubed (1\/2-inch) cucumber
\n1\/2 C. cubed (1\/2-inch) tomato
\n1\/3 C. minced red onion<\/p>\n
In small bowl, stir together thyme, black pepper, 3\/4 tsp. salt, sugar, garlic powder, onion powder, and cayenne. Rub the spice mixture over both sides of the duck. Preheat a grill to medium heat. Lightly oil a grill rack. Cook duck 8 to 10 minutes, turning over once, until medium-rare. Remove and set aside. Meanwhile, in medium bowl, whisk together remaining 1\/4 tsp. salt, currant jelly, vinegar, and mustard until well combined. Add cantaloupe, cucumber, tomato, and red onion and toss to combine. Slice duck crosswise on the diagonal. Serve with tomato-melon salsa.<\/p>\n
Yield: 4 servings
\nCalories: 213
\nFat: 2.9g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. dried thyme 1 tsp. black pepper 1 tsp. salt 1\/2 tsp. sugar 1\/2 tsp. garlic powder 1\/2 tsp. onion powder 1\/4 tsp. cayenne pepper 4 skinless, boneless duck breast halves (about 5 ounces each) 2 T. red currant jelly 4 tsp. balsamic vinegar 2 tsp. Dijon mustard 3 C. cubed (1\/2-inch) cantaloupe 3\/4 C. cubed (1\/2-inch) cucumber 1\/2 C. cubed (1\/2-inch) tomato 1\/3 C. minced red onion In small bowl, stir together thyme, black pepper, 3\/4 tsp. salt,…<\/p>\n