We like to refer to duck as the other red meat. The brightly flavored bird lends itself perfectly to high heat grilling much like a good ribeye steak.
duck breasts – skin on, boneless
fresh cracked black pepper
Remove the duck breasts from the package. Rinse under cool water and pat dry with a paper towel. Place the meat on a cutting board fat/skin side. Using a sharp knife score the skin in a checkerboard fashion being careful not to cut all the way though to the meat. Scoring the skin helps to render and crisp the skin. Season both sides well with salt and freshly cracked black pepper. You can also substitute your favorite BBQ rub for the salt and pepper if you want a little extra flavor.
Using the GrateGriddle or your GrillGrates preheat your grill to medium or 400F. We cooked the duck breasts both ways, some on the griddle and some on the grates. You can even start on the griddle and finish on the grates.