Barbecued duck

An easy hot dish
for alfresco entertaining

An easy barbecued duck recipe uses duck breasts with the skin left on. They make a very yummy alternative to chicken and are a bit differnt if you want to impress guests at an outdoor picnic party.

You can marinade them or not. It's up to you and the time you have available.

This week-end I saved time and bought a bottle of marinade with orange, honey and a little chilli as main ingredients and left the breasts in it for the afternoon.

I then put them over the hot embers, with the skin side down, and left them like that for the majority of the cooking time (approx. 10 - 15 mins). That made the skin crispy and protected the meat from drying out too much.

You can leave duck pink - but not red! - and then slice thinly to serve.

I made a quick salad using a variety of green leaves, quartered radishes, some red onion rings and segments of a juicy orange.

Served with an oil and fresh orange juice dressing, as well as a plate of new potato salad, the food disappeared very quickly!

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