Score duck breasts and arrange in single layer in large non-reactive pan. Combine ingredients for marinade; mix well and marinate duck in refrigerator, overnight.

Lemongrass-Macadamia Nut Crust
Combine nuts, onions, lemongrass and gingerroot in bowl of food processor. With processor running, add oil in slow steady stream and process until mixture is almost smooth. Add cilantro and coarsely purée.

Nectarine Relish
Combine orange juice, vinegar, brown sugar and gingerroot in a non-reactive saucepot. Heat and simmer until reduced by one-half. Stir in nectarine slices and simmer 20 minutes more. Then, stir in orange zest and raisins; cook 10 minutes more. Chill till ready to use.

To serve, remove duck breasts from marinade and drain thoroughly. Discard used marinade. Sear breasts, skin-side down, just briefly to color. Transfer to trays fitted with racks. Top each breast liberally with crust mixture. Bake at 350°F for 10 minutes. Meanwhile, stir-fry asparagus and carrots until just tender. In another pan, stir-fry couscous in chile oil. Remove from heat; add kaffir lime leaf and vegetables. Toss to combine. Season and reserve. To serve, place couscous on plate; top with sliced duck and a spoonful of relish.


  • 75 boneless skinless Maple Leaf Farms (brand) duck breasts


Thai Curry Marinade

  • 1/2 container (7 ounces) yellow Thai curry paste
  • 1 pint fresh lime juice
  • 1/2 Cup pureed fresh gingerroot
  • 1/2 Cup puréed garlic
  • 1 Gallon (4 quarts) coconut milk
  • 1/2 Cup (4 ounces) peanut oil

Lemongrass-Macadamia Nut Crust

  • 2 Pounds 8 ounces macadamia nuts, toasted
  • 2 bunches green onions, chopped
  • 2 Pounds 8 ounces lemongrass, thinly sliced
  • 8 Ounces fresh gingerroot, grated
  • 1 Quart salad oil
  • 4 bunches cilantro, coarsely chopped

Golden Raisin-Nectarine Relish

  • Grated zest and juice of 9 oranges
  • 1 Quart cider vinegar
  • 2 Pounds 8 ounces light brown sugar
  • 1 Cup fresh gingerroot, grated
  • 7 Pounds 8 ounces ripe nectarines, seeded and thinly sliced
  • 4 Cups California golden raisins
  • 7 Pounds 8 ounces fresh asparagus tips, cut about 3 inches long and blanched
  • 5 Pounds carrots, cut into matchstick-size pieces
  • 2 Pounds 8 ounces cooked Israeli couscous
  • 1 Cup (8 ounces) chile oil
  • 4 Ounces kaffir lime leaf, minced

Nutrition Facts Per Serving

Calories 380 (Calories from Fat 52%); Total Fat 23 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 65; Sodium 65; Potassium 626; Total Carbohydrate 27; Dietary Fiber 3; Sugars 16; Protein 20; Calcium 40; Iron 6;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.