Peppered Duck Breasts with Cherry-Port Sauce

Ingredients

• 4 boneless, skin-on duck breasts, aboug 6 ounces each
• Kosher salt and freshly ground black pepper
• 1 recipe Cherry Port Sauce
• Type of fire: Direct
• Grill heat: high

Directions

With a sharp chef's knife, cut shallow diagonal slashes 1/8th-inch deep across the duck skin, spacing them every 1/2-inch. Sprinkle the duck well with salt and pepper all over. Light 1 chimney full of charcoal; once the coals are fully lit and coated in gray ash, empty them onto the coal grate and spread them evenly across the whole surface. Put the cooking grate on, cover the grill, and heat it for 5 minutes. Scrub the grate clean, then oil it. Arrange the duck breasts over the fire with the skin side down, and grill until the skin is browned and crisp, about 5 to 7 minutes. Turn the breasts over and keep cooking until an instant-read thermometer inserted into the center reads 130 degrees. Take the duck off the grill and rest it for 5 to 10 minutes. Slice the breasts, spoon cherry-port sauce over the top, and serve.