Ingredients

Duck breasts
Cranberries
Tangerine juice
Orange marmalade
Whisky

Sauce

Mix a cup of cranberries with equal measures of tangerine juice and orange marmalade.  Add a dash of whisky, throw into a pan and simmer for about 10 minutes.  Fresh twist on an old favourite!

Method

Grill the duck breasts skin side down for about 10 minutes until the skin is crispy and golden.   Turn over and cook the other side, adding sauce to the meat as it cooks.  Do not overcook.

Remove from the barbeque and allow to rest for around 5 minutes.  Then slice the duck breasts and arrange the slices on a plate and cover with the remaining sauce.

This recipe is barbeque simplicity.

Excellent with Jersey new potatoes and spinach or barbeque roasted mixed vegetables.

 

Courtesy of Olwen Glynn Owen, Cornwall