Trim the pineapple so that you get large, thin pieces of peel. Score the skin of the duck breast in a crisscross pattern and season with salt. Season the meat side with “Gans‘N Roses”.
Briefly grill both the inside of the pineapple peels and both sides of the duck breast. Then place the duck breast skin-side up on the pineapple plank and grill over medium indirect heat until it reaches your desired doneness. The ideal temperature is around 62–65°C. Just before reaching your preferred doneness, glaze with maple syrup.
Tip: The pineapple plank also works great with chicken, pork tenderloin, or fish fillets.
