Duck In Red Wine

From nigella, courtesy of the ny times.

In a large freezer bag , combine wine , chili oil , worcestershire sauce , soy sauce , orange juice and orange rind.

Mix well and add duck breasts.

Seal bag and mix again.

Refrigerate for at least 1 hour or up to 24 hours.

Remove duck from marinade and shake off excess liquid.

Heat and lightly oil a grill , ridged skillet or heavy flat skillet.

Cook duck breasts to taste , turning frequently , 10 to 15 minutes.

If desired , cooked breasts may be wrapped in foil and held for 10 minutes until serving.

To serve , thinly slice breasts diagonally and arrange on a serving plate.

Pour any juices in pan or foil on top.

Garnish with chives , and serve.

red wine, chili oil, worcestershire sauce, soy sauce, orange, juice of, orange rind, duck breasts, olive oil, chives