Grilled Five Spice Duck Breast

Serves 2

2 free-range duck breasts, score the fatty side of duck breast
Five spice powder
Celtic sea salt
Freshly ground black pepper
1 tablespoon pure sesame oil, divided

Season both sides of duck breasts with Celtic sea salt, freshly ground pepper and five spice powder.

Drizzle 1-1/2 teaspoons of sesame oil on both sides of each duck breast.

Prepare the grill. (We used a Weber grill.)

Place coals on one side of the grill; on the other side, place an aluminum pan filled with water.

Do not place duck breasts directly on the grill because any rendered duck fat that drips into the coals could potentially start a grease fire (not to mention the smoke!).

This is why you will need to grill the duck breasts on a cast iron plancha (like a cast iron griddle) or in a cast-iron skillet on the grill.

Heat cast iron skillet on the grill. You’ll know the skillet is hot enough when you flick water into the skillet, and it instantly evaporates.

Place duck breasts, fatty skin side down, in the skillet. Render the fat for 3-5 mins., depending on size of breast.  Cover the grill, cooking 5-6 mins (essentially, you are “smoking” the duck).

Remove the cover.  Turn duck breasts and cook on the other side (meaty side down), apx. 2 mins.

Transfer duck to a platter. Let rest apx. 5-10 mins. Cut into thin slices and drizzle with any rendered duck fat. Serve!