Take the boneless duckling breast and place on a cutting board skin side down. Trim back with a sharp knife the skin and fat about 1/4-inch past the meat all around. Turn the breast over so the skin side is now facing up. Score the breast on the skin side, cutting diagonally approximately six times each way so as to form squares. DO NOT cut all the way through the fat, you don't want to pierce the meat. This actually helps the breast render the fat off very quickly and keeps the duckling meat from cooking too fast. 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. Place the duckling skin side down in a hot skillet-over medium heat for about 10 minutes. This will let the fat render off and brown the skin-make sure the fat has rendered off. Take the breast out of the skillet and place on the grill meat side down on medium heat for about 5 more minutes. Take the duckling off the grill and let rest about 15 minutes, this allows the meat to tenderize. Place the duckling breast skin side down, slicing on the bias.
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.
Recipe courtesy of Tom Jurgielewicz and Christian Mir