Duck out of Africa

1. 1

   Trim the duck breasts of any excess skin flaps or exterior fat.

2. 2

   Pinch the skin between thumb and forefinger and, using sharp, pointed scissors, snip several little sideways V-shaped cuts in the skin, jut through to the fat.

3. 3

   Dont pierce the flesh.

4. 4

   This will allow the fat to run free as it melts.

5. 5

   Combine the marinade ingredients in a glass measure and heat in the microwave on high until simmering, 1-1 1/2 minutes.

6. 6

   Stir to incorporate the melted sugar.

7. 7

   Cool enough to taste and adjust to your liking.

8. 8

   Tuck the duck breast into a plastic bag and pour the marinade over them.

9. 9

   Seal tightly and marinade for at least an hour.

10. 10

    Remove the duck breasts and reserve the remaining marinade.

11. 11

    Grill the duck, skin side down for about 3 minutes.

12. 12

    Turn the breasts, flesh side down, and cook for another 2-3 minutes for a perfect pink interior.

13. 13

    Quickly bring any remaining marinade to a boil.

14. 14

    Slice the duck breasts thinly, fan the slices on warm serving plates, and drizzle the marinade over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.