How to Grill Duck Breast
1. Score the skin side, taking care not to cut all the way through the fat.
2. Rub duck breast all over with salt and pepper, or the spice blend of your choice, making sure you get the spices in all the nooks and crannies.
3. Sear skin side down in a hot cast-iron skillet for 5 – 6 minutes to render out some of the duck fat then put the duck breast on a platter and cover. Save rendered duck fat for another purpose.
4. Let duck breast rest for a few hours, on the counter at room temperature if planning to grill that day, or refrigerate it and grill the next day. Always bring meat to room temperature before cooking.
5. Heat the grill. Start the duck breast skin side down for 3-5 minutes.
6. Watch carefully and be mindful of the fat burning. Duck fat flare-ups can burn the skin!
7. The heat of the fire - as well as preferred doneness - will determine the length of time to leave the breasts on the grill.
8. Turn and grill the meat side for 3 – 5 minutes over indirect heat, off to the side of the flames. Duck breast is best left rare to medium-rare.
9. Remove from the grill and allow to sit for 5 minutes. One breast should serve two people.
10. Slice and serve. Sauces with fruit make wonderful additions to juicy duck breast.
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