Duck Breast with Ginger Lime Vinegar and Grilled Pineapple

Remove any silver skin from the flesh side of the duck breasts with a very sharp knife. Using the same sharp knife, score the skin side with hatch marks approximately 1/2 inch apart.

Preheat oil in a large saute pan over medium to medium high heat. Season both sides of meat with salt and pepper. Place breast in pan skin side down. Saute without moving for about five minutes until skin starts to crisp. Reduce heat to medium low and leave breasts continuing to cook for about another 15-20 minutes.

Meanwhile, place vinegar in a small saucepan. Get long strips of zest from the lime with a vegetable peeler and add to vinegar along with the juice of that lime.

Peel ginger and slice into strips about 1/4 inch thick and add to vinegar and lime. Stir sugar into vinegar lime mixture in saucepan. Bring mixture to a boil. Continue to boil until reduced by half, about 10 minutes.

Clean the pineapple, removing the skin. Slice into large rounds 1/2 inch thick.

Preheat a grill pan or grill over high heat. Working in batches, grill pineapple slices on both sides to get dark char marks. Set aside and sprinkle with coarse sea salt.

While duck is cooking, periodically pour off fat and set fat aside (rendered duck fat can be used to cook sauteed diced new potatoes as a side dish) so that the duck does not deep fry in its own fat. About 20 total minutes into cooking time, check for doneness by touching a breast. It should feel about half-way cooked through.

Turn breasts to flesh side and continue to cook for another two minutes until the pinkness on that side is gone. Remove to a platter and let rest for about five minutes.

Thinly slice duck breast with the skin-side up to serve. Strain vinegar reduction and discard lime peel and ginger.

To serve family style, arrange grilled pineapple slightly overlapping on a large platter. Arrange duck slices slightly fanned out on top. Drizzle platter with lime reduction.

Serve with a simple salad and potatoes cooked in the rendered duck fat.