From: Chef Christian Delouvrier, NYC. Yield: 24 servings.
Barbecue Marinade (yields 2 qt.):
1 qt. ketchup
1¼ cups soy sauce
1¼ cups honey
1 cup red wine vinegar
2⁄3 cup yellow mustard
24 boneless, skin-on duck breasts, 8 to 12 oz. each
to taste, salt
to taste, pepper
1½ lb. mixed baby greens
1½ cups basic vinaigrette
For barbecue marinade: In a large bowl, whisk together ketchup, soy sauce, honey, vinegar and mustard until well-combined. Cover and set aside.
For duck: With a sharp knife, score the skin of each duck breast in a diamond pattern. Do not cut into the flesh. Season duck breasts on both sides with salt and pepper. Place in a nonreactive container. Pour 1 qt. barbecue marinade over duck breasts. Turn to coat. Reserve remaining barbecue marinade. Cover and refrigerate up to 12 hours.
For each serving, to order: Remove 1 duck breast from marinade. Grill for 9 to 12 minutes, or until desired doneness, turning once and basting with additional 1½ Tbsp. of reserved barbeque marinade during the last few minutes of grilling. Remove from grill and let stand for 5 minutes. Slice duck breast on the bias. Toss 1 cup (1 oz.) greens with 1 Tbsp. vinaigrette. Plate duck breast slices over salad. Drizzle 1 Tbsp. reserved barbecue marinade over duck breast.