Ahhh, the start of summer.  School’s out, maybe kids are at camp or off to work themselves.  Everything is slower, more relaxed.  I find that I cook fewer family dinners during the summer, but do more outdoor entertaining.  When looking for a festive menu, I often turn to duck. Duck breasts are perfect for summer grilling and make a meal feel special. And despite duck’s exotic perception, it’s very easy to make.  Give this one a try.  The Asian BBQ Rub marries well with the natural sweetness of the duck. It’s delicious!

And, I so believe in the dominion of duck that I’ve been know to use it successfully, as an incentive, when needing favors from friends.

Grilled Duck Breast

2 Duck Breasts, preferably free range from your local farmers market

3 Tb soy sauce

2 Tb honey

2 tsp rice wine vinegar

1 Tb Basics Fuirst Asian BBQ Rub

Score fat layer of duck breasts in a crisscross pattern.  Mix soy sauce, honey, vinegar and Asian BBQ Rub in a small bowl.  Rub over duck breasts on both sides.  Pour excess marinade over duck and let sit refrigerated for 20 minutes to several hours.

Heat barbecue coals or grill pan until hot.   Cook the duck skin-side down for 5 minutes to render the fat off and sear the skin.  Turn and cook an additional 5-10 minutes until duck is medium rare.  Remove to a cutting board and let rest for five minutes.  Slice on the diagonal and serve.  Serves 4.