Grilled Duck Breast with Balsamic Vinegar

With a sharp knife, score the skin in a diamond pattern, being careful not to cut into the meat and spacing incisions ¾ in. (2 cm) apart.
Blend balsamic vinegar with duck or veal stock, honey and ginger.
Pour into a dish and lay breasts, skin-side up, in the marinade. Refrigerate for a minimum of 20 minutes or up to 2 hours.
Drain duck breasts, reserving marinade.
Preheat one burner of barbecue to high.
Grill breasts over hot burner (direct heat) skin-side down for 45 seconds then meat-side down for 45 seconds.
Turn breasts skin-side down and move to “off” side of the grill. Close lid and continue cooking over indirect heat for 8 – 10 minutes.
Open lid, turn duck breasts over and cook over direct heat for 2 – 4 minutes.
Season breasts with salt and pepper, tent with foil, and let stand 5 minutes.
Sauce
Pour marinade into a skillet and reduce by half over medium heat.
Spoon sauce over sliced breasts.