INGREDIENTS:Barbecue Marinade/Sauce:
1 quart ketchup
1 ¼ cups Kikkoman Soy Sauce
1 ¼ cups honey
1 cup red wine vinegar
2/3 cup yellow mustard
24 boneless, skin-on duck breasts (8-12 oz. each)
to taste, salt
to taste, pepper
1 lb., 8 oz. mixed baby greens
1 ½ cups basic vinaigrette DIRECTIONS:To make barbecue marinade/ sauce: In large bowl, whisk together ketchup, soy sauce, honey, vinegar and mustard until well combined. Cover; set aside. (Yield: 2 quarts.) With sharp knife, score the skin of each duck breast in a diamond pattern. (Do not cut into the flesh.) Season breasts on both sides with salt and pepper. Place in non-reactive container. SERVINGS:24 servings From:Chef Christian Delouvrier, Lespinasse, New York City PHOTO CREDIT:Photo Credit: KIKKOMAN INTL.
