Remove the duck breast from the refrigerator and use your knife to make indentations in diamond shapes in the fat of the duck. Be careful not to cut too far into the fat. Place the duck in a dish or plate that will fit in the refrigerator.
Mix the sweet and salty soy sauce together, run the garlic cloves through the press and add the honey, cumin and ground ginger. Stir and pour over the duck, massaging the duck with the marinade. Place the duck, covered, in the refrigerator for at least 3 hours. You can also do it a la minute, but the flavors soak in better if you let the duck rest in the marinade for a while.
Heat The Bastard to a temperature of 150 degrees immediately. When your Bastard is up to temperature, add about 1 large hand of smoke chips. Now place the duck on the fat side on the grill. Cook for 3 minutes, then turn over and cook for another 3 minutes. Then repeat this again and check with the thermometer what the temperature is. At a temperature of between 52 and 55 degrees, the duck is nice and pink.
Put 5 tablespoons of the peanut sambal in a saucepan with 300 ml water. Let this reduce to a thick peanut sauce. Jörgen makes the peanut sauce on The Bastard Buddy. When the duck is cooked, wait 10 minutes before cutting it, otherwise all the moisture will run out. Serve with the Surinamese peanut sauce.