Remove the skin from the top of the duck breasts by pulling on it and using a small sharp knife to separate the skin from the meat.
Make shallow incisions in a crosswise pattern on each side of the duck breast.
Season the meat generously with coarsely ground black pepper, then place in a large airtight bag.
In a small bowl, whisk together the rest of the ingredients, then pour the marinade into the bag with the duck breasts. Remove the air from the bag and refrigerate for 2 to 12 hours.
Remove the duck breasts from the refrigerator 1 hour before grilling. Preheat the barbecue to medium-high. When hot, place the four duck breasts on the barbecue and grill for 4 minutes on each side.
Brush the duck breasts with the rest of the marinade during the first 4 minutes of cooking. Remove the duck breasts from the grill and let them sit for 5 minutes covered loosely with a sheet of aluminum foil.
Place one duck bavette on each plate, topped with the quick cilantro and papaya salsa. Serve with coleslaw and fries of your choice.
Place all ingredients in a medium bowl and mix. Cover and refrigerate until ready to serve.
Recipe developed by Nicolas Vallée, professional chef
