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Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

* * *

TIP

• Duck should be cooked medium-rare because the meat is already firm and flavorful, like steak. It should still be rosy when you cut into it at the table.

INGREDIENTS (MAKES 4 SERVINGS)

2/3 cup Hickory Orange-Anise Rub (page 383)

4 boneless, skinless duck breast halves

Oil for coating grill grate

2 tablespoons olive oil

½ cup Plum Ketchup (page 394) 3 tablespoons butter

¼ teaspoon ground black pepper

DIRECTIONS

1. Scatter the rub all over the duck breasts, patting it in with your fingers. Cover and refrigerate for 2 hours or overnight if you have the time (this intensifies the flavors). Or let stand at room temperature while you heat the grill.

2. If refrigerated, bring the duck to room temperature before grilling, about 30 minutes.

3. Heat the grill as directed.

4. Brush the grill grate and coat it with oil. Coat the duck breasts all over with the olive oil and put them on the grill. Cover and cook for 2 to 3 minutes per side for medium-rare (about 140°F on an instant-read thermometer). If your grill has a temperature gauge, it should stay at around 450°F.

5. Remove the duck breasts to a platter or plates, cover loosely with foil, and let rest for 5 minutes.

6. Meanwhile, heat the Plum Ketchup in a small saucepan over medium heat. Reduce the heat to low and stir in the butter and pepper until the butter is melted.

7. Thinly slice the duck on the diagonal and serve drizzled with the plum sauce.

Saffron-Citrus Salmon Steaks with Basil Oil

We love the gorgeous orange-pink color of salmon. Why not enhance it with the golden glow and rich aromas of saffron? The juice and zest of oranges, limes, and lemons add even more flavor to the marinade. A simple drizzle of basil oil nicely finishes these salmon steaks. Aside from the marinating time, these salmon steaks can be prepped and grilled in about 20 minutes.

TIMING

Prep: 10 minutes (plus 5 minutes for marinade)

Marinate: 1 to 2 hours

Grill: 8 to 10 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

GETTING CREATIVE

• To make Roasted Garlic Basil Oil, purée ¼ cup roasted garlic (page 392) along with the basil and oil. Continue as directed, but use the oil within 2 days.

TIP

• If using 1½ pounds of salmon fillet instead of steaks, marinate as directed and then grill in a fish basket.

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 3 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)

1 cup Saffron-Citrus Marinade (page 352)

4 salmon steaks, about 6 ounces each

½ cup olive oil

½ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup packed fresh basil leaves

Oil for coating grill grate

4 lemon wedges

DIRECTIONS

1. Put the marinade and salmon in a large zipper-lock bag. Press the air out of the bag, seal, and refrigerate for 1 to 2 hours.

2. Remove the fish from the marinade and discard the marinade. Rub with 2 tablespoons of the olive oil and sprinkle with the salt and pepper. Let the fish rest at room temperature before grilling, about 20 minutes.

3. Heat the grill as directed.

4. Purée the basil and remaining olive oil in a blender or small food processor. Scrape into a small saucepan and bring to a simmer over medium-high heat. Simmer for 2 to 3 minutes, then pass through a fine strainer into a heatproof bowl or jar and let cool. (The basil oil can be kept covered in a cool, dark place for 4 to 5 days.)

5. Brush the grill grate and coat it with oil. Put the fish on the grill, cover, and cook until it is just a bit filmy and moist in the center,