Instructions: In a small bowl, combine marinade ingredients and mix well. Place duck breasts in a resealable plastic bag; pour marinade over breasts and marinate in refrigerator for 24 hours, turning twice.

Remove breasts from marinade; reserve marinade.

Place breasts in center of cooking grate. Grill for 10 minutes or until juices run clear, turning once halfway through grilling time. Remove from grill. Cover and let rest for 5 minutes.

Meanwhile, in a small saucepan, combine chicken broth, hoisin sauce, and reserved marinade; bring to a boil. Reduce heat to a simmer. In a small bowl, whisk cornstarch and sake together to form a thin paste; whisk into sauce. Continue simmering until sauce is slightly thickened, about 1 to 2 minutes.

Slice duck breasts diagonally and arrange on individual plates or a large platter with the sauce. Serve with polenta or mashed potatoes.

This recipe yields 4 servings.

Wine Recommendation: The wonderful grilled, savory, and herbaceous flavors of this dish will marry well with the earthy and fruit-driven flavors of a red Cotes-du-Rhone.

Beer Recommendation: Each sip of the citric, pleasantly acidic flavors of a true Weissbier will refresh you as you enjoy another bite of this flavorful dish. Add a wedge of lemon to this wheat-based brew to heighten the flavors of the duck.

Comments: This extraordinary dish is amazingly delicious and deceptively simple. An excellent recipe for entertaining!

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