Name: Charcoal-Grilled Duck Breasts
Total time: PLACEHOLDER
Ingredients: 2 tablespoons curry powder; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)

Before You Begin

Trimmed and scored duck breasts may be rubbed with a mixture of spices (see the optional curry variation) or simply sprinkled with salt and pepper before being placed on the grill. (For an accompaniment, see the related recipe, "Peach-Habanero Chutney.")

Instructions

Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.

Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill, and heat until grate is hot, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot.

Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, uncovered, until skin is nicely browned, about 8 minutes. Using tongs, turn duck breasts and continue grilling until medium-rare (instant-read thermometer inserted into thickest part of breast will read 140 degrees), 3 to 4 minutes more.

Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.