• Place the duck breasts on a sturdy cutting board. Using a sharp knife, carefully butterfly each breast horizontally, stopping before cutting all the way through.
• Wrap each cheese slice with prosciutto and place it in the center of the breast. Top with a fresh sage leaf and close the breast.
• Brush both sides with olive oil and season with Montreal steak seasoning.
• Preheat the Traeger grill to 400°F. Once the grates are hot, place the duck breasts on the grill and close the lid. Cook for 5 minutes.
• Rotate the duck 90° and cook for an additional 5 minutes. Flip the duck over and cook for another 5 minutes (total cook time ~15 minutes).
• Remove from the grill and let rest on a cutting board for 5 minutes. Slice on a bias or angle and serve immediately.

Traeger Grill:

• Preheat the Traeger to 400°F. Place the duck breasts on the hot grates and close the lid. Cook for 5 minutes, then rotate 90° and cook for another 5 minutes. Flip the duck over and cook for an additional 5 minutes, for a total of 15 minutes. The Traeger adds a subtle smoky flavor while keeping the bacon crisp and the duck tender.

Traditional BBQ Grill:

• Preheat a medium-high grill to approximately 400°F and lightly oil the grates. Place the duck breasts over indirect heat and cook for 5–7 minutes per side, adjusting for the size of the breasts. For extra crispiness on the bacon, finish over direct heat for 1–2 minutes per side. This method delivers a perfectly cooked duck with a slightly smoky, grilled flavor.