* 1 x 1 kg (2 lb) young wild duck (dressed weight)
* 2 large garlic cloves, peeled
* 1 small onion, halved
* 2 rosemary sprigs
* 1 orange, halved
* 150 ml (1/4 pint) olive oil
* 1 tablespoon juniper berries, crushed
* 2 slices French bread, diagonally cut
* 3 tablespoons crab apple or redcurrant jelly
* salt and pepper
* orange slices
* 1 bunch of watercress, trimmed and chopped
1. Using a sharp pointed knife, ease a little of the skin away from the duck breasts, then slide a garlic clove under each side. Stuff the duck with the onion halves, pushing them as far into the cavity as they will go, then put in the rosemary sprig.
2. Rub the cut orange all over the duck, squeezing as you do so to release the juice, and then put the orange halves inside the duck cavity. Rub the duck skin all over with a generous quantity of salt and freshly ground black pepper, and then lightly brush the duck with olive oil. Add the crushed juniper berries to the remaining olive oil and stir thoroughly.
3. Lay a foil or metal tray in the centre just above the hot coals on a preheated barbecue. This drip tray will catch the dripping fat and juices from the duck and help to prevent a flare up.
4. Place the duck, breast-side down, on the centre of the oiled grill rack above the drip tray and cook for 5 minutes, then brush with oil again and cook the other breast for 5 minutes. Baste again and cook, back down, for 10 minutes.
5. Repeat the rotation once more, always basting between each turn. If the duck is a very small one, the last turn need only be 5 minutes; if it is slightly larger, give the breasts 7 minutes each and the back 10 minutes. The duck is ready when the leg joints move very easily when wiggled and the breast juices are only slightly pink when the flesh is pierced with a skewer.
6. About 15 minutes before the duck is ready, brush the slices of bread with the remaining olive oil on both sides and cook on the barbecue for 2 1/2 minutes each side. Spread one side of the bread with the crab apple or redcurrant jelly and put on 2 warmed individual serving plates. 7. Carve off one duck breast for each person, and then cut off the legs. Put the duck breasts on the jelly side of the bread and garnish with the orange slices. Pour off any fat from the tray and pour the juices over the duck breasts.
8. Make a pile of watercress sprigs on another serving plate and place the duck legs on top. Serve immediately with an extra sprinkling of coarsely ground black pepper and a simple tomato and lettuce salad.
Note: 1) to make a special barbecue for two, choose a young wild duck; 2) thaw the bird slowly in the refrigerator, and then bring to room temperature before cooking. If you can't get a wild duck, buy boned duck breasts (one each will be ample as they are large) and simply sandwich the stuffing between them, then skewer the breasts together with bamboo skewers.