Marinated Duck Breasts with Shallot and Beet Relish

Ingredients

• 14 ounces baby beets 
• 0.5 teaspoon pepper black divided
• 0.3 cup cooking wine dry red
• 24 ounce duck breast halves boneless thawed
• 1 cup less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh minced peeled
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 1 teaspoon ground coriander 
• 2 teaspoons honey 
• 1 tablespoon soya sauce low-sodium
• 3 tablespoons orange juice fresh
• 0.5 teaspoon orange rind grated
• 4  rosemary sprigs 
• 0.5 teaspoon salt divided
• 1 pound shallots peeled quartered ( 15)
• 2 cups oso sweet chopped

Equipment

• frying pan
• sauce pan
• ziploc bags
• grill pan

Directions

1. To prepare duck, combine the first 9 ingredients in a zip-top plastic bag. Seal and chill 2 hours; turn bag occasionally.
2. Remove duck breast halves from bag. Reserve marinade; discard rosemary.
3. To prepare relish, leave root and 1-inch stem on beets; scrub with a brush.
4. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender.
5. Drain and rinse with cold water.
6. Drain and cool. Trim off beet roots; rub off skins. Coarsely chop beets.
7. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
8. Add shallots; saut 2 minutes.
9. Add onion; saut 5 minutes. Stir in reserved marinade and wine; cook 1 minute or until liquid almost evaporates.
10. Add broth; cook 6 minutes or until liquid almost evaporates.
11. Remove from heat. Stir in beets, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
12. Sprinkle duck with 1/4 teaspoon salt and 1/4 teaspoon pepper.
13. Heat a large nonstick grill pan coated with cooking spray over medium-high heat.
14. Add duck; cook 4 minutes on each side or until done.
15. Serve with relish; garnish with rosemary sprigs, if desired.