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Directions Preparation:45min › Cook:15min › Extra time:5min › Ready in:1hour5min
Remove the duck for half an hour before you’re ready to cook, to get it to room temperature. Also turn on your gas barbeque 5-10 minutes before you’re ready to grill or light up 30 minutes in advance for a charcoal barbeque.
Slice kumquats into 5mm slices so that the segments show in a star pattern. In a medium saucepan gently stir the kumquats, orange juice and marmalade till combined. Turn up the heat and continue stirring for about 5 minutes until the sauce has thickened and reduced. Set aside.
Season duck with salt and pepper then place duck breasts, skin side down, onto the grill on a medium heat. Every two and a half minutes, quarter-turn the breasts to help cook out the fat and crisp up the skin. Use tongs to grab the breast off the grill for several seconds when there are flames then return the breast to a different location on the grill when the flames recede.
When all 4 quarter turns have been completed flip the breasts and continue cooking for another 3 minutes. The duck should spring back when touched (medium-rare). Remove from the grill and rest on a wire rack over a baking tray for about 5 minutes.
Bring the marmalade glaze to the boil then remove from heat. Serve duck on individual plates with a light baby spinach salad or roasted potatoes and drizzle the glaze over the meat.