For the grilled duck breast, rinse the duck breasts with cold water and carefully pat dry.
Pluck the thyme leaves from the stems and chop finely. Mix the olive oil with the chopped thyme, salt and pepper to make a marinade. Place the duck breasts in the marinade and allow to infuse.
On a hot grill, sear the duck breasts well on the skin side first, you want the skin to get really crispy. Turn and sear the meat side as well. Place 3 pieces of aluminum foil on the work surface. Now remove the duck breasts from the grill and wrap them in the aluminum foil. Place on the grill again and continue roasting for about 12 minutes. The duck meat should still be tender pink inside. Meanwhile, turn frequently.
Remove the duck breasts from the grill and let rest in the foil for about 10 minutes. Then unwrap the grilled duck breast and cut diagonally into slices.