Make cross slits in the duck skin.

Pound the duck breasts gently to even out the size.

Preheat the BGE to 400° and place the Cast Iron Pan on the grilling surface.

Place the butter in the preheated pan and waited for it to melt.

Place the Duck Breasts skin side down in the pan.

The key to a successful Duck Breast is to render out all the fat from the skin - to do so you have to be patient and keep the skin side down for about 10 minutes.

Once the skin was brown and crispy turn the duck breasts and cook for another 5 minutes.

Pull the Duck out of the pan and let rest for 10 minutes before slicing.