1. Pat the duck breast with kitchen roll to absorb any excess moisture.
  2. Score the skin of the duck breast and season both sides with salt and ground pepper.
  3. Brush the grate with a neutral oil.
  4. Grill skin side down for 5 minutes, flip the duck breasts over and cook for a further 5 minutes until medium to well done (check that the core temperature reaches 70oC with a meat thermometer).
  5.  Allow to rest for 5 minutes before serving.