Grilled Muscovy Duck Breast with Grand Marnier Peach Sauce

Preparation : Preparation : Prepare the sauce and keep warm. Remove the duck breast from the package and place them on a cutting board, meatside up. Cut each breast down the middle separating the two lobes. Trim any fatthat is exposed past the edges of the breast meat. Allow the meat to come up toroom temperature before grilling. Place the duck breasts on the grill, fat side down over medium low heat torender off the fat. Some flaring will occur and should be monitored to make surethe skin doesn't burn. Cook the breast skin side down for about 8 minutes untilwell browned and crispy. The meat will have begun to cook through from thebottom and the edges will have begun to turn gray. Baste the breast with alittle of the sauce, turn the breast over and continue to grill just as youwould a fine steak, medium rare, for about five more minutes. Basteoccasionally. Good duck breast should not be overcooked. Medium rare isperfect... tender and juicy. Remove the duck breast from the grill and let them rest for 3 to 4 minutesbefore slicing them against the grain on a bias as you would a London broil. Ladle a pool of the sauce onto the center of four warm plates. Lay the thinlysliced duck breast across the sauce. Grand Marnier Peach Sauce Combine the preserves and the tomato paste. This helps cut some of the sweetnessand also gives the sauce a wonderful reddish color. Blend in the minced jalapeñoand Grand Marnier and warm the sauce over medium heat.