1. In a bowl, mix the ingredients needed for the glaze preparation.

2. Using a sharp knife, cut the duck breast skin in a diamond pattern. Cut the fat, but not the meat. Remove excess skin that hangs on the sides. Let it rest at room temperature for 20 to 30 minutes before cooking.

3. Cook the duck breast skin-side down on the barbecue in direct heat, with the lid closed, for 4 minutes (if the fire is too strong, temporarily move the duck breast to indirect heat), then brush generously with glaze and flip them over. Place the glazed side on the bottom for indirect heat. Brush the top of the duck breast with glaze and let cook for another 5 to 8 minutes. Brush with glaze one last time just before removing the meat from the barbecue. Let the duck breast rest for 3 to 5 minutes before slicing it diagonally. Serve hot.