Duck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo.
Using a sharp chef's knife, make 1/8th-inch deep scores on the duck skin diagonally every 1/2-inch. Season generously with salt and pepper on all sides.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place duck breasts on grill, skin side down, and cook until skin has browned and crisp, about 5 to 7 minutes. Flip and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breasts. Remove duck from grill and let rest for 5 to 10 minutes.
Slice breasts, spoon on cherry-port sauce, then serve.