Juice of 1/2 lemon or of 1 orange
3 tablespoon balsamic vinegar
2 tablespoon red wine
1 tablespoon honey
3 tablespoon extra virgin live oil
In a bowl mix the marinade ingredients. Place the duck breast in the marinade skin side up, cover and marinade in the refrigerator overnight. Remove the duck breast from the marinade, pat dry
Light BBQ, close lid and heat to high.
Remove duck from the bag and cut off the neck and the wings at the 2nd joint.
Remove any excess fat from the vent and pour out any liquid from the cavity.
Thoroughly dry the skin of the duck with paper towel, if you have time leave the
duck uncovered in the fridge overnight and this will help dry out the skin and produce a crispier skin.
Place the duck on a rack in a roasting tin.
This stops the duck sitting in fat whilst cooking. To save washing up, use a disposable foil tin.
Season the duck with salt and pepper.
Reduce the heat on the BBQ to low and place the duck inside, close the lid and cook for approx 40 mins per kilo, until golden brown and juices run clear when tested.
Remove from BBQ and rest for 15 mins before removing the 2 legs and 2 breasts for serving
Black Cherry Sauce
1 cup black cherries
1 shallot, diced
½ cup red wine or grape juice
1/2 cup chicken stock
2 tbs butter
Pour out all but 1 Tbs of rendered duck fat and return pan to stove over medium heat.
Add shallot to pan and caramelize. Add red wine/grape juice to pan and reduce by half.
Add cherries and cook for 1-2 minutes. Add chicken stock and reduce until syrupy. Remove pan from heat.
Stir in butter to finish sauce. Serve over duck legs and enjoy.