Instructions: In a small bowl, blend barbecue sauce, hoisin sauce, cilantro, and lime juice well.

Rinse duck breasts and pat dry with paper towels. Spray lightly with olive oil. Place on cooking grate over Direct Medium heat. Grill for 4 minutes, then brush liberally with glaze and turn.

Place glazed-side down in center of cooking grate over Indirect Medium heat. Brush tops with glaze and grill for an additional 5 to 8 minutes or until internal temperature registers 160 degrees. Brush with glaze once again just before removing from grill.

This recipe yields 4 servings.

Wine Recommendation: Try one of the new "Super Tuscan" reds, particularly a blend of Sangiovese and Merlot grapes. It will bring out the richness and sweetness of the duck while emphasizing the complex nexus of fruit and ripe tannins in the wine. East meets West in a blaze of glory.

Beer Recommendation: Ever try a Barley Wine? Well, nows your chance. This potent pale ale will stand up to the intensely rich flavor of the duck and subdue the sweetness of the hoisin sauce, making for a big and earthy gustatory pleasure.

Comments: Tired of chicken? Indulge in some delicious duck.

This recipe makes it quick and easy - just grab your favorite barbecue sauce and youre almost done!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.