Grilling in the Dordogne: Duck Breasts Over Walnut Wood Fire

We have discovered eating duck. Justin actually was the one lobbying for duck for dinner, and finally we got up the nerve to try cooking it ourselves with a little guidance from our hosts in the Dordogne. We heavily salted the skin side (scrape off excess when done grilling) and basted the meat side with home made plum sauce provided by our hosts. A nice, hot walnut wood fire to turn the thick, oily duck skin to ‘crackling’, and voila! This was excellent BBQ!

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