Simple Crispy Grilled Duck Breasts

Directions:

Because there is a good layer of fat between the duck skin and breast meat, we recommend using a cast-iron skillet or cast-iron griddle topper on the grill. This will help prevent fat dripping directly onto the heat plates and burner(s), which can cause intense flareups.

1. Before turning on grill: Place cast-iron skillet or griddle topper on cooking grids.
2. Preheat the grill or griddle to medium heat.
3. Using a sharp knife, cut a diamond shaped crosshatched pattern into the duck skin and fat, about 1/2 inch apart. Make sure not to cut into the meat.
4. Coat the duck breasts with your favorite chicken rub.
5. Test to see if the cast-iron skillet, griddle topper, or griddle is hot by placing a few drops of water on the surface. The water should dance across the surface and evaporate quickly.
6. Once the cooking surface is hot, place the duck breasts skin side down onto the cooking surface.
   Note: Depending on the amount of fat on the duck breasts, you may need to carefully remove the excess fat and discard.
7. Cook until the skin is crispy, which may take 10 - 15 minutes depending on the heat of your grill or griddle.
8. Flip the duck breasts over and grill for another 2 - 5 minutes, depending on the thickness of the duck breasts and your desired doneness.
   Note: Medium-rare is 130℉.
9. Remove the duck breasts, place on a plate, and let rest for 5 minutes.
10. Cut the duck breasts into 1/4 strips, cutting against the grain.
11. Serve and enjoy.