To make the marinade combine the soy sauce, honey and sesame oil in a large bowl or dish. Add the lemon zest, a pinch of salt and a generous quantity of pepper.

Add the duck breasts and prepared fruit and leave to marinate for at least 4 hours in the refrigerator.

Once marinated, remove the duck breasts and put them on kitchen paper to drain.

Thread the pieces of fruit onto the skewers.

Carefully pre-heat the empty grill over a medium heat on the hob for 4 to 5 minutes. Test the temperature of the grill - see Cook's notes.When hot enough place the duck breasts onto the grill skin-side down and cook for 8-10 minutes each side, turning after 4 to 5 minutes. Remove the excess fat as it renders and discard. Once cooked remove from the grill, wrap in foil and rest for 10 minutes.

While the duck is resting place the fruit kebabs on the grill and sear for 3-4 minutes.

To serve slice the rested duck breasts, place the slices back onto the warm grill with the kebabs and pour the resting juices over the meat or place the sliced duck onto a warmed serving platter, pour over the resting juices and accompany with the fruit kebabs.

Decorate with a few leaves of rosemary.

Cook's Notes

Allowing the duck to rest ensures the juices stay in the meat when it is sliced, making it juicy and the meat tenderer. Also the meat will continue to cook for a while whilst resting which evens out the colour so it is pink, but not rare, in the centre.

To test if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the grill for a little longer and repeat the test again.