Preparation time: 20 minutes
Marinating time: 30 minutes
Cooking time: 30 minutes
Yields: 4 servings
Add the ingredients for the marinade to a bowl and whisk for 1 minute. Set aside.
Using a knife, trim excess fat from the duck breasts and make shallow incisions in the skin in a grid-like pattern, taking care not to cut into the flesh.
Place the duck breasts in a high-rimmed dish. Pour the marinade into the dish and turn the breasts over to thoroughly coat. Cover and marinate for 30 minutes to 1 hour in the refrigerator.
Meanwhile, toss the potatoes with the rendered duck fat and herbes de Provence in a bowl. Season with salt and pepper.
Place the potatoes on a large sheet of aluminum foil. Fold the foil up to form a sealed packet (papillote).
When ready to cook, preheat the barbecue to medium-high.
Place the papillote on the barbecue’s upper grill. Close the lid and cook for 25 to 30 minutes, turning the papillote halfway through cooking.
Meanwhile, shake the marinade off the duck breasts and then season with salt and pepper. Discard the marinade.
On a hot, oiled grill, sear the duck breasts for 1 to 2 minutes on each side, starting with the skin side down.
Turn off one of the barbecue burners. Place the duck breasts flesh side down on the hot, oiled grill above the burner that you just turned off, for indirect cooking. Close the lid and cook for 8 to 10 minutes, until the internal temperature of the duck reaches 58 °C (137 °F) on a cooking thermometer.
Transfer the duck breasts to a cutting board and loosely cover with aluminum foil. Let stand for 5 minutes before slicing.
