Published February 12, 2007.
We found that the keys to a grilled duck breast recipe that would produce crisp-skinned but still juicy breasts were first removing excess fat and scoring the skin with a sharp knife to render the maximum amount of fat, then cooking the breasts longer on the skin side and just turning them to finish the cooking.
Duck breasts tend to cause flare-ups on a gas grill. Be ready to move duck breasts to a cooler spot on the grill if flare-ups occur in the first half of the cooking time. Trimmed and scored duck breasts may be rubbed with a mixture of spices, or simply sprinkled with salt and pepper before being placed on the grill. (For an accompaniment, see the related recipe, "Peach-Habanero Chutney.")
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