• 2  D'Artagnan duck breasts, 1 lb.
•  each skin and fat removed and reserved
• 1 Tbsp.  fresh thyme, lightly chopped
• 1 Tbsp.  fresh parsley, chopped
• 1/2 tsp  salt 
• 1/4 tsp  black pepper 
• 3 Tbsp.  olive oil 
• 14 oz.  Etorki cheese 

Heat grill or grill pan over medium.

* In a small bowl, mix together the thyme, parsley, salt and pepper and olive oil. Rub 1/2 Tbsp. of oil mixture onto each duck breast and rub all over.

* Place duck breasts on preheated grill. Turn each breast in 3 minute intervals for about 12-15 minutes, depending on the thickness. Remove the duck from the grill and let rest for 5-7 minutes. .

* Slice Etorki into 1/8 inch thick slices, and slice duck breast into 1/4 inch thick slices. Divide cheese and duck breast evenly between 6 serving plates, or arrange them on a large platter to serve buffet-style. Drizzle remaining oil mixture over all and serve.