Instructions: To make the Marinade: In a large small bowl, combine the tangerine juice, soy sauce, sesame oil, garlic, ginger, and 1 tablespoon of the Thai spice blend. Place duck breasts in a resealable plastic bag set inside a bowl. Pour marinade over duck breasts. Refrigerate for 4 hours, turning occasionally to distribute marinade.

Meanwhile, prepare the Sauce: In a heavy-bottomed one-quart saucepan, heat the sesame oil. Saute the ginger and the tangerine zest for 1 minute; add the vinegar and sugar and simmer, stirring constantly, for 2 to 3 minutes, until the vinegar is absorbed into the ginger. Pour in the tangerine juice and simmer for 20 minutes, until the juice is reduced to one half. Whisk in the chutney; simmer for another 5 minutes and strain.

Remove the duck breast from the marinade, reserving the marinade. Pour the marinade into a small saucepan and bring to a boil. Boil for one full minute. Remove from heat.

Coat each breast with 1 tablespoon of the Thai spice blend and season with salt to taste. Place the breasts over Direct Medium heat, fat-side down, and grill for approximately 20 minutes for medium-rare, turning the breasts every 4 to 5 minutes, basting with the reserved marinade after each turn.

Allow the grilled breasts to rest for 5 minutes before cutting into slices. Serve the duck with the sauce and sugar snap peas, if desired.

This recipe yields 6 servings.

Wine Recommendation: For the zesty citrus and ginger flavors coupled with the tender richness of the duck, try a fruit-driven Zinfandel from Sonomas Dry Creek Valley. It will wrap the duck in a robe of intense cherries and red currants, and add just the right black-pepper snap to the heady sauce.

Beer Recommendation: A creamy and rich India Pale Ale with a semi-bitter finish will allow these intense flavors to happily commingle. The finish on the palate will be sweet and sour, with a touch of pleasing astringency.

Comments: Duck makes a rich and hearty meat for the grill. Here the bright flavors of tangerine and ginger make the perfect complement. Try the deep-red and meaty Mallard duck breasts, or a wild variety, for their full flavor.

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