Grilled BBQ duck breast | With smoky plum glaze

Score the skin of the duck breasts with a sharp knife in a crosshatch pattern, taking care not to cut into the meat. Rub both sides with the salt, ground black pepper, and finely chopped thyme.

Wash half of the plums (3 pieces), pit them, and chop them into small cubes or purée with an immersion blender. In a small saucepan, mix the chopped plums with the BBQ sauce, honey, balsamic vinegar, crushed garlic, and smoked paprika.

Simmer the glaze over low heat for 6–8 minutes, stirring frequently, until the plums soften completely and you get a thick, glossy, deep red BBQ glaze. Halve and pit the remaining 3 plums.