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.
An extremely spicy habanero chile provides the heat in this fruit chutney. Be very careful when working with this pepper. We recommend using thin plastic gloves when stemming, seeding, and mincing it. If you cannot find a habanero, substitute one whole serrano or jalapeño chile. Leave the seeds in if you like it spicy; omit them for a milder sauce.
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