4    Boneless duck breast halves
1 c  Orange juice
2 tb Lemon peel
2 tb Lemon juice
2 tb Brown sugar
1/8 ts Garlic powder
1/4 ts Cinnamon
1 tb Cornstarch

Rinse duck under cold running water; pat dry. Prick skin all over.
Combine remaining ingredients in non aluminum saucepan, stirring
until smooth. Cook until thickened & sauce comes to boil. Place each
breast in center of heavy duty foil. Pour 1/4 sauce over each. Seal
tightly around duck. Grill over med heat 1 hour or until tender.
Remove duck from packet, reserving liquid. Cook skin side down on
grill until browned. Slice thinly. Use leftovers within 1-2 days.
Wine Suggestion: Pinot Noir