Preheat the barbecue by turning on only one burner at maximum heat.
Take the duck breast out of the refrigerator and leave at room temperature for approximately 15 minutes before cooking.
Pat dry with a paper towel.
Remove silver skin if desired.
Trim excess fat from around the duck breast.
Make incisions on the skin in a crosswise pattern, without cutting into the meat.
Season with salt and pepper.
Grill the boneless duck breast on direct heat (open burner side), skin side down, for 2 minutes, turning once.
Continue cooking on indirect heat, with closed cover, skin side down, for 8 to 10 minutes.
Finish cooking on direct heat with open cover, meat side down, for approximately 2 minutes or until it reaches an internal temperature of 58°C (137°F). The breast should be medium firm to the touch and still pink inside.
Remove the duck breast from the grill and place on a plate. Let stand for 5 minutes, loosely covered with a piece of aluminum foil.
Season with “fleur de sel” to taste.
