Honey and Sriracha Duck Breasts

Fatty duck breasts are tough to work with on the grill. If you can't find lean duck, we recommend removing the skin and fat in order to prevent flair ups. Without that extra layer, though, they'll cook quickly. So we also recommend refrigerating the meat and putting it on the grill while still cold instead of letting it come to room temperature.

Preheat the grill, preparing a cool side and a hot side. Remove the breasts from the fridge 15 minutes before cooking, and lightly salt.

Prepare the basting liquid by gently heating the Sriracha, honey, soy sauce, and rice vinegar until the honey melts and you're able to stir everything together.

Place the duck breasts skin-side down on the grill, then baste. Keep a spray bottle handy for flair-ups. Cook 6 to 8 minutes, or until nicely browned.

Flip the meat, then baste again. Cook until nicely browned, about 2 minutes this time.

Move the duck to the cooler side of the grill and test for doneness. If you like it rare, it should be good as-is. But feel free to keep it on the grill about 5 minutes longer if you prefer it closer to medium-well done or if it was particularly thick.

Transfer to a plate to rest, then baste again. Slice after about 5 minutes.