Charcoal-grilled duck breast with ancho and chipotle

Trim the duck breasts and score the skin so the fat renders and the skin does not contract and lift the breast off the grate.

Season with salt, pepper, and ancho and chipotle chilies.

Grill over the hot side of a two-zone charcoal fire to render the fat under the skin and crisp it; move to the cool side if dripping fat flares up.

Once seared on both sides (internal about 70-72), move beside the coals for indirect cooking to 120 to 125 for medium rare.

Pull at 120, rest 10 minutes inside and slice.