Place a small broiler pan or aluminum container directly below the rack where you will cook the duck pieces to collect the fat drippings and prevent flare-ups. Preheat the barbecue to medium, turning off the central burner for indirect cooking.
Remove some of the excess skin on the ends of each duck breast, and then make incisions in the skin in a crisscross pattern, without piercing the meat. Add salt and pepper to taste.
Place the duck breasts in the centre of the grill (over the burner that is off) and sear for 3 minutes skin side down, then 9-10 minutes flesh side down, and finish for 3 minutes skin side down or until the internal temperature is 58 °C (137 °F). The duck breast should be moderately firm to the touch and still pink inside. Keep a close eye on the duck while cooking to avoid flare-ups. If flare-ups occur, move the meat around and flip it over.
Remove the duck breasts from the grill and let them sit for 5 minutes, covered loosely with a sheet of aluminum foil.
Meanwhile, toss the three salads and divide them among 4 plates. Slice the duck meat and then distribute evenly among the salad servings. Garnish with crumbled blue cheese, black olives and toasted pecans. Drizzle maple syrup and mustard vinaigrette on top. Serve immediately with toasted rye bread.
Maple Syrup and Mustard Vinaigrette
Add the first five ingredients to a small bowl and whisk well. Gradually stir in the olive oil while whisking until well-emulsified. Add salt and pepper to taste and whisk again. Use immediately or keep well covered.
Recipe developed by Nicolas Vallée, professional chef
* The blue cheese can be replaced by a 6 months or more aged cheddar or by a Gruyere cheese.
