Indonesian Duck Breasts

Marinade
3 to 4  tablespoons soy sauce
2  tablespoons honey
1        tablespoon sesame seeds, toasted
3  cloves of garlic, crushed

4  boneless Muscovy duck breast halves, 6 to 8 ounces each and about 1/2 inch thick

1/4  cup chicken broth
1  teaspoon hoisin sauce
1/2  tablespoon cornstarch
1  tablespoon sake wine

1. In a small bowl combine the marinade 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. 

3. Place the duck breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 3 to 4 hours, turning occasionally. 

4. Remove the duck breasts from the bag and pat dry with paper towels. Reserve the marinade. Grill, skin side down first, over direct low heat (250°F to 350°F) until the internal temperature reaches 160°F, 12 to 15 minutes, turning once. The juices should be slightly pink and the skin, golden brown and crisp. Keep the lid closed as often as possible during grilling. Remove from the grill and let rest for 3 to 5 minutes. 

5. Meanwhile, in a small saucepan, combine the chicken broth, hoisin sauce, and reserved marinade; bring to a boil. Reduce heat to a simmer. In a small bowl whisk the cornstarch and sake to form a thin paste; whisk into the sauce. Continue simmering until the sauce is slightly thickened, about 1 to 2 minutes.

6. Slice the duck breasts diagonally and arrange on individual plates or a large platter with the sauce. Serve with polenta or mashed potatoes, if desired.