Duck breast with chinese herbs

Bold side of duck breasts in diamond pattern to almost cut into meat. Lay duck breasts side by side in a low bowl. Fry marmalade, oil, vinegar and five-spice powder into a thick paste. Cover duck breasts on both sides with marinade. Cover dish and marinate duck breasts in refrigerator for about 1 hour. Occasionally return.

Prepare barbecue for indirect grilling (see tip). Place duck breasts with grease side downwards over drip tray on grate. Place the lid on the barbecue and grill duck breasts for 20 minutes. Take the barbecue lid and duck breasts directly over charcoal, without lid, in 2 to 3 min. Crispy grilling. Place duck breasts on clean board, cover with aluminum foil or semi-circular lid and leave to rest for 5 minutes. Slice duck breasts and sprinkle with salt, pepper and spring onions. Delicious with pandan rice and snow peas.