Orange, Nectarine and 5 Spice Duck
4 duck leg portions, skin scored
2 Tbsp 5 spice
1/5 cup orange juice and rind
2 star anise
2 tsp Szechuan pepper
150g fresh nectarines, flesh
¼ cup sugar
1/5 cup rice wine vinegar
1 tsp honey
2 Tbsp ginger, minced
2-3 garlic cloves, crushed
1/5 cup Asian sweet chilli sauce
Soak maple plank in water overnight or for at least an hour.
Rub the duck in 5 spice and salt. Combine remaining ingredients in a pot and bring to boil, simmer until thick sauce is formed, about 20-25 minutes.
Render the fat of the duck slightly by placing the breast skin side down in the coolest part of the fire. Baste with sauce constantly.
Place braai planks on an open flame for 1-2 minutes on the side you will be arranging and braaing your dish.
Once fat has been rendered slightly, move to the maple plank and cover with a kettle braai lid and continue to braai until cooked through. Baste continuously.
Rest breasts for 4-6 minutes before serving with remaining sauce.