Cedar Plank BBQ Duck Breast | Smoky & Tender

Soak the cedar wood plank completely in cold water for at least 60 minutes so that it develops an aromatic smoky flavor on the grill and does not burn.

Score the skin of the duck breasts in a diamond pattern with a sharp knife, without cutting into the meat. For the BBQ glaze, stir together the liquid honey, Dijon mustard, apple cider vinegar, smoked paprika, finely chopped garlic, and finely chopped rosemary needles in a bowl until smooth.

Season the duck breasts all over with fine salt and ground black pepper, and brush the meat side thinly with the prepared glaze.