Poultry recipes
Grilled Citrus Duck Breasts
4 x whole boneless duck breasts

Marinade

2 x star anise
1/2 cup of dry white wine (125ml)
1/3 cup of orange marmalade (75ml)
1 tbsp of canola oil (15ml)
1 x garlic clove, minced
1 tbsp fresh summer savoury, chopped (15ml)
1/4 tsp of freshly ground pepper (1ml)
1 tsp of dried chilli flakes (5ml)
1/4 cup of brown sugar (60ml)

Put duck into a clear plastic bag and pour marinade onto the duck. Refrigerate for 4 hours or overnight. Remove duck from the marinade and discard plastic bag.

Remove the excess marinade from the meat. Score duck skin fat with a crisscross pattern with a sharp knife. Preheat grill to 350°F/180°C. Oil grill rack and place duck down fat side up. Close lid and cook for about 8 minutes.

Make sure the duck is still pink inside. Remove duck from grill place on tray and cover loosely with aluminum foil. Let duck rest for 10 minutes. Remove fat on breast and cut in thin slices.

Fan duck slices on warm plates and garnish with Mango Orange Sauce

Marinade

Combine marinade ingredients in a small bowl and whisk to combine.


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