The Squire’s Pub in Southern Pines, NC will be featuring a boneless grilled duck breast on the menu this fall. The secret to grilling duck is to cook the breast skin side down for about 75% of the cooking time, then turning it to finish. Slice the breast thinly and serve over salad, rice, or potatoes. Duck can be cooked to the customers liking, however most people like their duck cooked to a medium temperature. We season ours with our signature Irish Stout Seasoning Rub, and served it sliced with mango chutney along side.