Grilled Moulard Duck Breast With Cranberry Tangerine Bourbon Glaze

Preparation
Wash the breast thoroughly in cold running water and place it skin sidedown on a clean cutting board. Cut the breast in half between the two lobesand trim any fat that may extend past the exposed meat.

Grill the breast pieces, skin side down over a medium hot fire for 8-10minutes until the fat has rendered off and the skin is golden brown. Turn thebreast over and cook to a medium-rare like a fine steak. Baste the breastswith the sauce for the last 3-4 minutes. Remove from the grill and allow torest for 3-4 minutes. Slice the breasts thinly against the grain like youwould a London broil, and fan the pieces out on 4 warm plates. Drizzle about 2ounces of the sauce over the top of the meat.

Serve with oven browned potatoes and fresh steamed spinach. A nice merlotwould complement this dish nicely.