Duck a l'Orange might be on the Valentine's menu of many a fine-dining restaurant, but because Chef Christiaan loves these flavours and prefer a romantic evening at home, he secretly adds a spoon or two of orange marmalade to his chicken marinade for a unique bittersweet flavour!

Orange Marmalade Marinade                

Ingredients:         

4 Garlic gloves, crushed                                 

250 ml White wine         

250 ml Lemon juice        

4 Tbsp Paprika 

500 ml Olive oil blend   

5 Tbsp Orange marmalade         

Method:                                             

Blend all ingredients together in a food processor.

Marinade chicken for a few hours or over night. 

Prepare and make a medium to large fire - you will need hot and sufficient coal.

Place the marinated chicken in a braai grid (save leftover marinade for later).

Place the grid next to the fire, standing with the 'bone side' of the chicken facing the fire.(Move slightly further away if the chicken darkens too quickly).

Braai for about 20 minutes and then turn around and continue for another 20 minutes.

After these 40 minutes your fire should have produced hot coals. 

Now put the grill over the coals.

Baste the chicken with leftover marinade.

Turn every 5 minutes, continuing to baste at every turn.

Braai on top of the coals for another 20 minutes until chicken is browned and caramelised.

Remove from coals and rest for 10 minutes before serving.

We suggest the fruitiness of the 2019 Leopard's Leap Sauvignon Blanc. 

If you enjoy something slightly sweeter to counter the slight bitterness of the marmalade, try the 2019 Lookout Semi-Sweet and if you prefer no alcohol, opt for the Natura Classic White.