Begin by patting all of the duck breasts dry of excess oil. Next using a really sharp knife, score the fat side of the breast using a crosshatch pattern. Try to gently score so that you do not cut into the meat. Turn the duck breast over to the flesh side, lather with oil and season with my Bourbon Prime seasoning or your favorite steak seasoning. Set the duck aside until ready to cook.

Preheat a medium heat fire (around 300F) for direct grilling.

Add your duck breast, fat side down, to a cold cast iron skillet. Place the skillet over the fire and press firmly on each duck so that the fat sears evenly. Let the duck simmer fat side down for 12-15 minutes over medium heat until the fat is golden brown. Flip the duck breast over to the flesh side and cook for 1-2 minutes until the internal temperature is 135F for medium rare. Pull the duck off and let it rest for 5-7 minutes.

As the duck rests, strain and save the cooked duck fat and clean out the skillet. Add the skillet back to the fire and crank up the heat to medium high (375F). Deglaze the skillet with your Buffalo Trace Bourbon. Let simmer for 1 minute, then add the rest of the ingredients for the Bourbon Cherry Sauce. Let the sauce simmer until thickened (about 6-8 minutes). Make sure to stir frequently. Once the sauce is done, pull it off and let cool.

Slice your duck breast and top with the Bourbon Cherry Sauce. Top with sesame seeds and chopped scallions for garnish. Enjoy!