My first experience cooking duck was at a cooking class my wife and I went to last year. I volunteered to cook the duck because it was something I had never tackled. What better way to learn? I make the same recommendation to students at Barbecue University.

We prepared the duck with a teriyaki-orange sauce. So, when it came time to grill duck breast, I wanted to incorporate an orange flavor. But I’m also familiar with Steven’s plancha-grilled duck breast prepared with cherry salsa. My wife suggested I pick one style to keep it simple, but I thought it would be fun to try both. Here is how it all came together.