125ml/4fl oz dry sherry
125ml/4fl oz strong black tea
125ml/4fl oz light soy sauce
1 garlic clove, crushed
2 tablespoons clear honey
1 teaspoon ground cloves
salt and freshly ground black pepper
4 small duck breasts, skinned
15g/1⁄2oz low-fat spread
• Mix together the sherry, tea, soy sauce, garlic, honey, cloves and a little
salt and pepper in a shallow dish. Add the duck and leave to marinate
for 1 hour.
• Remove the duck from the marinade, and place on a grill rack. Preheat
the grill to medium-high.
• Pour the marinade into a pan, and heat until reduced by half. Stir in the
low-fat spread. Brush over the duck, and grill for 10–12 minutes on each
side under the grill until golden and cooked through, brushing regularly
with the marinade. Serve hot.