lol last time i bbq-ed duck breast the fat in the skin caught fire, im afraid that if i take off the skin it will go dry, would it? or is there a way to prevent the skin/fat catching fire? not sure if i could wrap it in foil, would that take forever to cook?|||Better if you put it in the oven dear.|||only cook duck in the oven in doors it will cook better|||use the indirect cooking method.|||Wrap it in foil, alternatively have a water spray bottle so that you can spray it during cooking. It needs to be on a roasting tray and not over direct heat.

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