• 4 duck breasts
• 1 carrot, peeled and chopped
• 1 onion, peeled and chopped

Trim any fat and membranes from the duck breasts. Leave on or remove the skin, as you prefer. Put the meat in a dish in a single layer and spread the vegetables, garlic and thyme over it. Pour on the wine, cover and leave to marinate overnight in the refrigerator.

When ready to cook, bring the meat back to room temperature. Heat the grill very hot and lightly oil the rack. Remove the me