Grilled Duck Breast with Crispy Skin
ready in 30 min.
Mix together the honey and vinegar and season with salt and ground black pepper.
Score slashes along the skin side of the duck breasts, spaced approx. 1 cm apart, taking care not to cut the flesh.
Brush the duck with the marinade and grill, skin side down, on the hot barbecue for around 7 minutes. Turn over and grill for around a further 2 minutes.
Move the duck breasts to the edge of the barbecue and leave on a low heat to cook through for a further 5 - 10 minutes, allowing the flavours to develop. Rest briefly, then cut each breast in half and serve.