Ingredients
Preparation
Step 1
Three duck breasts will usually serve four people. To prepare the breasts, turn them skin side down and trim away the tenderloin, the long, easily detached muscle that runs almost the length of each breast. (The tenderloins can be cooked separately.) Cut away any skin that is protruding around the edges. Turn the breasts over and use a sharp knife to score the skin and fat in a diamond crosshatch pattern. This cross-hatching allows the skin to render more of its fat as the breast cooks. Season the breasts generously with salt and fresh-ground black pepper. For extra flavor, sprinkle with herbs and spices.
Step 2
Take the breasts out of the refrigerator 15 minutes before you are ready to grill. Prepare a medium to medium-hot fire with coals that are gray and no longer glowing red. (If the coals are too hot, the breasts will burn; if they are not hot enough, the fat will not render and the skin will get neither crisp nor golden brown.) Grill the breasts skin side down for 10 minutes, or until the skin is nicely browned. You will need to stand guard to be sure the coals do not flame up from dripping fat. If they do, move the breasts away from the flames or they will burn. Turn the breasts and cook for another 3 or 4 minutes. The duck should be cooked medium rare. When overcooked, duck becomes quite dry. Let the breasts rest for 5 to 10 minutes before slicing to allow the juices to stabilize. Slice fairly thin, pour any accumulated juices over them, and serve.
