For use with any CanCooker
Prep Time - 20 mins
Cook Time - 6 mins
- 8 Skinless, Boneless Duck Breast
- 1 cup Orange Ginger Glaze Sauce
- 6 ounces Chicken Stock
- 6 ounces Water
- 1 tbsp Kosher Salt
- Coffee Grinds
- Mix the Kosher salt in a bowl with enough water to cover the duck breasts. Refrigerate for 2 hours. Dry the duck and rub with fresh coffee grinds. Refrigerate for 2 hours. Rinse off coffee grinds and dry. Brush orange glaze sauce on each breast.Place the 2-piece stainless steel rack on bottom of the CanCooker and spray the inside with non-stick cooking spray. Add chicken stock and water. Put the glazed duck breasts on rack. Latch lid and cook on low to medium heat. Steam for 5 to 6 minutes, depending on preferred rareness. Remove from heat and let cool for 5 minutes. Transfer to a large serving tray and brush on more glaze. Serve with wild rice and vegetables.Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
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Unique Recipe – I wasn’t sure about using the coffee but was very surprised that it provided so much flavor.