Duck breasts can be purchased in most good Asian butcher shops and upscale meat stores. Marinated and grilled it is amazing !!! Sort of like very flavorful beef... Cooked rare it is melt in your mouth tender. Serve with some ripe mexican papaya, lime wedges, Big's White and Wild Rice Medley and asparagus spears (as pictured)... Mis en place: 1 16 oz. duck breast, fat cut criss cross marinade: 3 garlic cloves finely minced 1 Tbls. fresh grated ginger 1/2 cup terikayi sauce 1 Tbls sesame oil 1 Tbls rice wine vinegar Wash and pat dry duck breast. It should have a large fat cap on one side, for the sake of the recipe we will call that the PRESENTATION SIDE... With a sharp paring knife cut lines though the fat cap on an angle - do this the length of the fat cap. Rotate duck breast and repeat so you have a pattern of squares cut into the fat. Season BOTH SIDES of duck breast heavily with salt and fresh cracked black pepper - place duck breast in heavy zip lock bag - add marinade ingredients and close, swish around so everything gets combined well and meat is covered in marinade. Refrigerate at least two hours. Remove one hour before grilling. Get grill heated. Grill presentation side down first - cook about 8 minutes - grill will flare up like crazy from duck fat cooking off. Keep grill closed as much as possible - flip and cook on 2nd side about 5 minutes. Remove from grill and let rest covered about 5 minutes. Now slice THIN on the bias. Serve as suggested above (see photo below).