Got a duck (not from Lov-a-Duck) and after a slight bit of trimming, we scored the skin and marinated it over night in hoisin sauce.
Tonight it went in to the Big Green Egg at 170-180c for about 50 minutes
There's really only a decent amount of meat on the breast so we just cut them off, sliced and served with an asian style crispy noodle salad.
Here's the 2 breasts, showing each side.
Came out superb ! Moist, tender and very tasty.