Grilled Breast of Duck with Chili Lime Marinade

6-oz. boneless duck breast

3 tbl ground chili                           
2 oz sugar
1 tbl kosher salt
juice of one lime

Trim and score the duck skin, making criss-cross cuts.  Put in marinade for 4-6 hours.  Using low heat of grill, cook skin-side down till crispy, being careful not to burn.  Turn over and cook about 3-5 min.  Remove from heat and rest, then slice and serve over salad.

Recipe by Chef Kevin Anderson of The Hamilton Club in Lancaster.