Grilled Duck with Mascarpone and Spicy Raspberries
Grilled duck breasts marinated in pear juice and red wine, topped with mascarpone and spicy raspberries on toasted challah toast—peri-peri flavor and creamy richness in every bite!
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Cooking tools:
- Grill
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Dish
- Toaster
- Baking sheet
- Spoon
- Tongs
- Refrigerator
- Plate
- Serving platter
Ingredients
- 4 boneless, skinless duck breasts
- 1 cup pear juice concentrate
- 1/2 cup red wine
- 1 loaf challah bread
- 16 ounces fresh mascarpone cheese
- 1/2 cup fresh chilled raspberries
- 2 tablespoons red chile pepper jelly
- salt
- pepper
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