GRILLED DUCK WITH BREASTS PLUM SAUCE
Place the duck breasts skin-side down on a board. Lift the edge of the skin away from the flesh and trim off about 1 cm/l/2 inch all around. Turn skin-side up and make 3 diagonal slashes in the skin, but not all the way through to the flesh. Season both sides with salt and pepper to taste and place in a single layer in a shallow dish.
Mix together the plum sauce, hoisin sauce and orange juice. Pour this over the duck breasts, turning to coat. Cover with clingfilm and leave to marinate for 30 minutes at room temperature or for at least 2 hours in the refrigerator.
Preheat the barbecue to medium—hot. Remove the duck breasts from the marinade, scraping off and reserving the marinade.
Place on the grill skin-side down, and cook over medium-hot coals for 2—3 minutes. Turn skin-side up, brush with the marinade, and cook for 8 minutes, turning and brushing halfway through. Turn skin-side up and cook for a further 2 minutes for medium-rare or 4 minutes for medium.
Transfer the duck breasts to a warmed dish. Cover with foil and leave to rest in a warm place for 10 minutes — the meat will continue to cook as it rests.
Pour the remaining marinade into a small saucepan. Bring to the boil and boil for 1 minute.
Carve the breasts into 1 cm/h inch diagonal slices, and arrange on serving plates. Pour over the cooked marinade, garnish with spring onions and serve immediately.
SERVES 4