Duck Breast on Pineapple Plank

Quarter the pineapple lengthwise. Remove the flesh, leaving the peel in large, thin planks (trim the inside surface smooth and pat dry).

Score the skin in a crisscross pattern (only the skin, not the meat). Salt the skin side. Season the meat side with "Gans N’ Roses". Let rest at room temperature for 20–30 minutes.

Prepare direct high and indirect medium heat (about 160–180°C). Make sure the grill grate is clean and, if desired, lightly oiled.

- Briefly toast the inside of the pineapple planks directly over the heat for 1–2 minutes.
- Sear the duck breast skin side down directly over the heat for 1–2 minutes until crispy, then flip and sear the other side for 30–60 seconds.

Place the pineapple plank in the indirect heat zone and set the duck breast on top, skin side up. Cook with the lid closed until the internal temperature reaches 62–65°C (for juicy, pink meat).

Brush with maple syrup just before reaching the target temperature and let caramelize for another 2–4 minutes (indirect heat to prevent burning).

Remove the duck breast from the grill and let it rest loosely covered for 5–10 minutes. Slice against the grain and serve.

- Place a drip tray underneath to catch any rendered fat and prevent flare-ups.
- For extra crispy skin, briefly sear the breast skin-side down again after resting.
- The pineapple plank also works great with chicken, pork tenderloin, or fish fillets.