Duck Breast

Here is a dish and a technique I know very well. In my five years at Michael’s in Santa Monica, I grilled duck breast for hours on end. The mallard-Peking cross had a perfect skin, and they grilled well. The trick of the trade is to grill slowly on the skin side only. This will render the fat under the skin. Once the fat is rendered, the meat will cook for just a few more minutes to achieve a medium-rare breast.