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Marmalade Duck 4 whole boneless duck breasts Marinade |
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Combine wine, marmalade, oil, garlic, savoury and pepper into a small bowl.
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.
Score Duck skin fat with a crisscross pattern with a sharp knife.
Preheat grill to 350°F/180°C. Place duck on oiled grill rack. Close lid and cook for about 8 minutes fat side up. Make sure the duck is still pink inside.
Remove duck from grill, remove skin and discard, slice meat thinly.
Fan duck slices on warm plates and garnish with Mango Orange Sauce
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