Ingredients

Method

• 4 duck breasts
• ¼ cup maple syrup
• ½ cup balsamic vinegar
• 50 g Parmesan, grated
• Lime wedges, for serving
For the charred corn salad:
• 4 sweetcorn cobs
• 20 g coriander, chopped
• 2 peaches, sliced
• 2 limes, juiced
• 2 T red wine vinegar

Method

Ingredients

1. Score the skin of the duck, cut into chunks and marinate in the maple syrup and balsamic vinegar for 1 hour. Thread onto skewers.
2. Braai the skewers for 5 minutes on each side until crispy and cooked through.
3. To make the charred corn salad, parboil the sweetcorn, then braai until charred. Cut the corn off the cobs and toss with the remaining ingredients until well combined.
4. Serve the maple duck skewers with the charred corn salad, wedges of lime and Parmesan.

Cook’s note:The vinegar in the marinade makes the duck softer.

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