Duck Breast with Orange Marinade

For the marinade, peel the ginger and grate it on the Bircher grater. Chop the chili peppers very finely. Mix both with orange juice, pepper, cardamom, soy sauce and oil.

Score the fat skin of the duck breasts crosswise with a sharp kitchen knife. Coat the meat thickly with the marinade. Cover in plastic wrap and refrigerate for at least 3 hours.

To grill, wipe marinade off into a container and season meat with salt. Place on the grill grate with the fat side down and sear at a good temperature for 3 minutes. Meanwhile, close the pores of the meat on the second side for 1 minute.

Repeatedly brush the duck breasts with marinade and wrap in aluminum foil. Meanwhile, cook the meat for another 15-20 minutes on a not too hot grill.

Pour off the gravy into a small pan. Add the cognac and the soup and let it boil. Season to taste with salt and freshly ground pepper. Meanwhile, keep the meat warm in the foil.

Cut the duck breasts into slices, place on warmed plates and pour a little jus over them.

Tip: This marinade goes very well with chicken, turkey and pork. The longer the meat is allowed to marinate, the more intensively the spicy flavor is transferred.

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