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1
Take the boneless duckling breast and place on a cutting board skin side down.
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2
Trim back with a sharp knife the skin and fat about 1/4-inch past the meat all around.
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3
Turn the breast over so the skin side is now facing up.
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4
Score the breast on the skin side, cutting diagonally approximately six times each way so as to form squares.
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5
DO NOT cut all the way through the fat, you don't want to pierce the meat.
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6
This actually helps the breast render the fat off very quickly and keeps the duckling meat from cooking too fast.
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7
Season both sides of the duckling breast to your taste with sea salt and the ground pepper mixture-1 part pepper to 5 parts salt and rub in lightly.
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8
Place the duckling skin side down in a hot skillet-over medium heat for about 10 minutes.
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9
This will let the fat render off and brown the skin-make sure the fat has rendered off.
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10
Take the breast out of the skillet and place on the grill meat side down on medium heat for about 5 more minutes.
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11
Take the duckling off the grill and let rest about 15 minutes, this allows the meat to tenderize.
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12
Place the duckling breast skin side down, slicing on the bias.
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13
The grilled duckling breast may simply be served this way, fanned out on a plate, or put atop of greens with a vinaigrette style dressing, or drizzled with your favorite fruit based sauce.
