Cut the breasts away from the bird and marinade at least two days in the other ingredients. The peppers can be increased up to 2 tsp. according to taste. Drain breasts and place on the grill of your pit, brushing on extra marinade as required. Remove when internal temperature in deepest part of breast reaches 160F. Do not over cook. Serve with rice.
4 duck breasts -- deboned and skinned
2 tablespoons oil
4 tablespoons vinegar
1 clove garlic -- minced
1 1/2 inch ginger root -- crumbled
1/2 teaspoon dried chile peppers or more