Hoisin-Glazed Barbecued Duck

Glaze
1/4   cup barbecue sauce
1/4   cup hoisin sauce
1    tablespoon chopped fresh cilantro
1/2   lime, juice only

4   boneless Muscovy duck breast halves (with skin), 10 to 12 ounces each and about 1 inch thick

1. In a small bowl blend the glaze ingredients.

2. With a sharp knife, score the skin of the duck breasts in a diamond pattern. Cut through the fat but not into the meat. Trim any excess skin that hangs over the edges. Let sit at room temperature for 20 to 30 minutes before grilling.

3. Grill the breasts, skin side down, over direct medium heat (350°F to 450°F) for 4 minutes (if flare-ups occur, move the breasts temporarily over indirect heat), then brush liberally with the glaze and turn. Place glazed-side down over indirect medium heat. Brush tops with glaze and grill for an additional 5 to 8 minutes. Brush with glaze once again just before removing from the grill. Keep the lid closed as often as possible during grilling. Let the breasts rest for 3 to 5 minutes before cutting crosswise on the bias. Serve warm.