The combination of duck and orange is a culinary marriage made in heaven. Quick to cook, duck breasts are delicious and make a stylish meal with very little fuss.
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
- 4 duck breasts
- salt and freshly ground black pepper
- 2 oranges, unpeeled and ends cut off, cut into 6 thick round slices
- Using a sharp knife, cut a crisscross pattern across the skin side of the duck breast without cutting through to the flesh. Season generously.
- Cook the breasts over the fire, starting skin side down, for 4–5 minutes on each side if you like it rare and 6–8 minutes on each side if you like them more well done. In the last couple of minutes of cooking time, place the orange slices directly on the braai grid and cook on both sides, pressing down to leave the griddle marks on the fruit. Serve with the duck, along with boiled new potatoes and parsley or a French salad.