A wonderfully simple way to prepare duck through the summer months, this recipe yields lightly chargrilled duck with a slight zingy flavour from the Worcestershire sauce. Serve alongside classic sides like coleslaw or potato salad for a delightfully different BBQ meal.
- 8 skinned and boned duck breasts
- 6 tbsp. Worcestershire sauce
- 4 tbsp. olive oil
- 4 garlic cloves, crushed
- 1 tsp each salt and pepper
Whisk together Worcestershire sauce, olive oil, garlic, salt and pepper. Pour over the duck, toss to coat and cover. Leave to sit in the fridge for at least half an hour, or up to 24 hours.
Remove from the marinade. Preheat BBQ over a medium high heat. Add the duck breasts and BBQ for 5-7 minutes either side, or until cooked to your liking.