Grilled Duck Breast (Magret de Canard) 

Total time: 15 minutes
     It has about 1/3 inch of fat on one side which delights the pyromaniac in mon mari - cooking it on the barbecue sends flames shooting up about 3 feet.  The fat mostly burns off so there is rarely a need to trim it.  This has absolutely no resemblance to wild ducks, Peking ducks, Long Island ducks or any other duck.  I do not know if you can get it wherever it is that you live.  It would likely come prepackaged.  If you can't get it, substitute any regular beef steak - or even venison! Can be fried in a skillet - but it makes a mess.

 Ingredients:

• 1 magret de canard (duck breast) 14oz (400gr) or steak of your choice - the marinade works well with beef or venison also
• 2 tbs Balsamic vinegar
• 1 tbs Dijon-style mustard
• 1 tsp juniper berries (optional)
• 1/2 tsp black peppercorns or 1/4 tsp black pepper
• 2 tsp fresh thyme
• 2 cloves garlic
• 1 tbs walnut oil

 Instructions:

• Cross-hatch fat on duck (you know - make little squares) cutting through skin and fat just to meat of breast. 
• Crush juniper berries and peppercorns. 
• Mince garlic. 
• Mix all ingredients (except duck) in a small bowl.  Pour over duck and rub into cuts.  Set aside until ready to cook.  (For more flavor can be done 2 - 3 hours ahead of time.  Refrigerate until 20 minutes before ready to cook) 
• When ready, cook duck breast on barbecue starting fat side down for 5 minutes.  Make certain barbecue is away from dried weeds, dried wood and low trees. 
• With long tongs turn breast over (mind your eyebrows) and continue cooking another 3 - 5 minutes.  If there is any fat left on fat side put fat side down for a minute to burn off. 
• Cook 2 minutes longer each side for medium.  For well-done ...don't do that.  Remove from heat and take a peak (stick knife in center and make a cut).  If done to your liking let rest a minute. 
• If not put back on barbecue for 2 minutes.   (I know the purist would be appalled but one has to learn somehow.)  See techniques for more help.  When ready, cut in slices about 1/4" (.65cm) thick and serve.