About 8 times per year, I have to prepare anywhere from 40 to 100 duck breasts (80 to 200 lobes). Our objective is to demonstrate the taste and succulence of our ducklings. Since I am grilling in a public arena, I also have to be sensitive to smoke and flare-ups. Therefore I do most of the grilling the day before the event. Here's a basic procedure for Pekin Duck: 1. Make some duck stock. 2. Get fresh....not frozen duck breasts….yes, there is a noticeable difference. 3. Trim the fat off the sides of the breasts. 4. Score the top layer of fat without cutting into the red meat. This facilitates fat rendering; cooks the meat evenly; and, maintains succulence. 5. Rub with Kosher salt, black pepper, red pepper flake, and garlic. 6. Place the breasts in duck stock overnight. 7. Grill the breasts over a high open flame, fat side down for about 45 seconds…turn and repeat. 8. Lower the flame and cook for about 3-4 minutes, depending on your heat source. Basically, you want the meat to just reach an extremely rare state. 9. Cool and place in fresh duck stock. Do not use the stock from Step 6. Let this sit overnight. Then at the show, all I have to do is grill the partially-cooked breasts for a few minutes. The chefs will typically ask for a slice of breast to taste-test. Once they experience the succulence, they will gladly accept a duck breast sandwich topped with either our Apple Bourbon Chutney or English Onion Petals. One variation is to freeze the partially grilled breasts in the duck stock. Quite frankly, I can never tell the difference and this comes in handy for short notice events.