Sesame Orange Duckling is a modern British recipe for a classic barbecue dish of duckling legs cooked in foil parcels with a blend of soy sauce, marmalade, orange juice, garlic, ginger and sherry. The full recipe is presented here and I hope you enjoy this classic British version of: Sesame Orange Duckling.
In a small bowl, mix together the soy sauce, marmalade, orange juice, garlic, ginger and vinegar.
Trim any excess fat and skin from the duckling legs. Arrange these in a non-reactive dish, then pour over the orange mixture. Cover with clingfilm (plastic wrap) and set aside to marinate in the refrigerator for 2 hours.
Prepare four double-thickness pieces of kitchen foil and divide most of the orange slices between them. Arrange the duckling legs on top of the orange pieces then pour some of the marinade over each portion of waterfowl. Fold the foil over to form a parcel that encloses the duckling completely.
Place the barbecues on the rack of a barbecue set over hot coals and cook for about 40 minutes, or until the meat is just done through.
Remove the foil parcels from the heat and sprinkle the skin of the duckling with the sesame seeds. Arrange the duckling pieces, skin side down, directly on the barbecue rack and cook for 5 minutes more, or until the skin is crisp.
Serve garnished with the remaining orange slices and serve with salad leaves and fresh herbs.
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