2 Duck Breasts, skin on
Salt and pepper
½ teaspoon ginger
1 Orange, juiced
Season duck breasts with salt and pepper on both sides.
Place the duck breasts straight on the BBQ grill, turning every few minutes until caramelized and almost cooked through.
Peel the beetroot and grate. Add balsamic syrup, ginger and orange to the beetroot.
Take the duck breast off the grill and marinate the duck breast in the beetroot mixture for at least 5 minutes.
Cut the duck breasts on the diagonal and drizzle with extra marinade.