I use farm raised duck in most of my recipes because wild duck requires different preparation process before cooking.
Place the duck breasts flesh side down on a pre-heated clean HOT grate and immediately turn to MEDIUM and close the hood.
Checked the duck breasts in about 4 minutes and used tongs to turn them over to the fat side on the grates.
Some of the fat will have already rendered off but you may wish to place a drip pan beneath and keep an eye on things to ensure the fat doesn't create out of control flare-ups as it renders.
After about 5 minutes and grill marks have been seared on both sides of both breasts remove the breasts to a holding pan on a side of the grates with no heat beneath and loosely covered them with foil - allowing some air to flow in.
Add a smoke box loaded with your favorite combo of wood chips (I like a mixture of 1:2:2 mesquite, cherry & apple chips) on the othef side of the grates with the heat turned to LOW and close the hood.
This will add just a touch of wonderful smoke flavor to the grilled duck.
Sear some peach sections that you've brushed or sprayed with canola oil and place them into the holding pan where the juices and fat can mingle!
About 20 minutes after placing the grilled duck breasts into the holding pan to finish on indirect low heat with some smoke flavors - check the temperature of the breasts with a thermometer.
The USDA recommendation is 165F degrees (but you may want them less or more done depending upon your taste).
Most of the fat will have rendered off (just a touch left under some crispy skin) and will combining with the peach juices?
Removed the pan from the grill and plate the duck breasts and peaches.
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