Directions

1. Light your fire and stabilize your grill at 400°F.
2. Score the skin and fat of the duck in a diamond pattern and season with salt and pepper.
3. Place a half moon cast iron griddle on the highest setting of the Divide and Conquer System. Before the cast iron heats up, place the duck breasts scored skin side down with no oil on the accessories and allow the duck to begin to render as the grill and cast iron comes to temp. 90% of the cooking process will occur skin side down. Cook until you reach an internal temperature of 130°F. Then flip and sear the other side until the duck reaches 140°F.
4. As the duck is rendering, place a Grill Grate at the lowest level on the other side of the grill. Place the chilis and chicken stock in a grill safe pan and allow the chilies to simmer and reconstitute for roughly 10 minutes.
5. Transfer the chicken stock and reconstituted chili to a blender and blend on medium until fully liquified. While the blender is rolling, add the Chili Dawg’s Habacherry and chocolate, blend until smooth. If the mixture is too thick, add chicken stock until you like the consistency. Strain and reserve warm to room temperature.
6. Remove the duck when it reaches 140°F and allow to rest for 10 minutes then slice.
7. Use a paint brush to decorate and sauce a plate, top with the sliced duck.
8. Garnish the plate with chopped chocolate, rough chopped parsley and dashed up chocolate.
9. Enjoy!