Ingredients
Sauce / Marinade:
- 2 cups Chili Sauce
- 2 cups Ketchup
- 1 cup Habanero Jelly
- 1/4 cup Honey
- 1/2 tsp Liquid Smoke
- 1 tsp Chili Powder
- 1 tsp Dry Mustard
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tsp Granulated Garlic
- 1 tsp Salt
Duck:
- Vegetable Oil, as needed for the grill
Direction
Sauce / Marinade:
- Combine BBQ sauce ingredients; simmer for one hour.
- Cover and place in refrigerator until cold, about 2 hours.
- Reserve 1 cup of BBQ sauce for basting.
- Score duck breast skin in 1/4-inch intervals, being careful not to cut into the breast meat. Rotate breast and score again, making a crisscross pattern.
- In a large container, pour remaining BBQ sauce over duck breasts.
- Marinate covered in the refrigerator for 1/2 hour. Turn breasts over; marinate for 1/2 hour more. Remove breasts. Discard marinade.
Duck:
- Preheat sauté pan for 3 minutes on low-medium heat. Place duck skin-side down in sauté pan. Cover and cook for 10 minutes until fat is rendered and skin is crispy.
- Preheat grill.
- On a well-oiled grill, cook duck, skin side down, 7 minutes. Flip breast over, cook 3 minutes. While grilling, baste with reserved sauce.
- If needed, finish cooking in a 350F oven to bring internal temperature to 155F.
- Let duck breast rest 2 minutes.
- Slice duck breast across the grain. Fan slices on plate.