Seared Duck Breasts with Orange Salad

Ingredients

• 3 duck breasts about 450 g
• 5 finely chopped garlic cloves
• Grated rind from 2 oranges
• Juice from 4 oranges
• 1 crushed lemongrass stick
• ½ cup soy sauce
• ¼ cup maple syrup
• 2 tbsp. hoisin sauce
• 1 tbsp. olive oil
• 1 tbsp. fresh ginger, finely grated
• 1 tsp. Sriracha
• Salt and fresh ground pepper

Orange Salad Ingredients

• 1 big fennel bulb (the white part) halved and very finely chopped
• ⅓ red onion, very finely chopped
• 2 oranges with rind and membrane removed, halved then sliced
• ⅔ cup sliced black olives from Spain
• Extra virgin olive oil
• Salt and fresh ground pepper

Preparation

1. Lay the duck breasts with the skin facing up. Make incisions into the fat, in a 2 cm checkerboard pattern, being careful not to slice into the meat. Set aside.
2. Mix the other ingredients in a large airtight container. Add salt and pepper. Lay the duck breasts meat down and seal the container. Shake gently until the breasts are covered on all sides. Refrigerate for 24 hours.
3. Preheat the BBQ at the highest setting. Turn one side down to mid-level heat and turn the other off. Place the duck skin down on the grill of the off side, and cook for 5-6 minutes. Close the BBQ lid, but stay nearby and alert! It is very important to keep an eye on the meat, as a bad flare-up could ruin it!
4. Turn the breasts over, placing them on the working grill. Cook for 4 minutes, rotate 45 degrees and continue cooking for 4 more minutes. Move the meat to avoid the flames. Remove from the grill, set aside on a plate and cover with aluminum foil. Let stand 5 minutes before cutting into fine slices!
5. For the salad, put the chopped fennel, onions, oranges and black olives in a large bowl and mix well. Add a drizzle of olive oil, then salt and pepper. Mix everything together and transfer to a nice serving dish.