Blackened Duck with Plum Sauce
We used one large Barbary duck breast which we deeply scored
the skin, we made up a marinade using 3 types of Balsamic Vinegar
- garlic, chilli and raspberry - and added lots of chilli flakes
for a good chilli kick.
  
We turned the duck several times in the marinade and then left
it skin side down for 30 mins to let the marinade permeate through
the skin. On a very hot griddle pan we placed the duck skin side
down to render down the skin and give it some colour.
  
We brushed the skin with the marinade several times and then
put it in the oven for 10 minutes until really crisp starting
to blackened.
  
We served it with our , broccoli, green beans and vine cherry tomatoes.
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