Grilling duck breast presents a challenge. The fat renders out as it cooks and causes flare-ups. Thus, we recommend a two-zone fire. Move the duck to the cooler side of the grill as flare-ups occur. Please read about Grilling.

Prepare a medium-hot, two-zone grill fire, or preheat a gas grill on medium heat for 10 minutes, then turn off one side. Combine in a small saucepan and mix well:

Bring to a simmer and cook, stirring occasionally, for 5 minutes. Reduce the heat to low and cover to keep warm. Have ready:

Score the skin in a ½-inch crosshatch pattern (without cutting the meat). Sprinkle with:

Arrange the duck breasts skin side down over direct heat and grill until starting to brown, about 4 minutes. Transfer the breasts, still skin side down, to indirect heat and cook until the internal temperature reaches 130° to 135°F for medium-rare, about 5 minutes more. Transfer to a platter and let stand for 10 minutes, then thinly slice on the diagonal. Spoon the sauce over the slices and serve.