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Given the background description of some cooking related query, summarize the question into a title

I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution: Tips for grilling duck legs?
Why? A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

New input: I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish.I also don't consider a meal without some form of protein that isn't cheese to be a meal, and vegetarian meals aren't considered kindly by those I cook for, so I really need at least some meat with every meal.So my quandry is how to serve my pasta caprese as part of a meal with meat. In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another meat main so I'm not limited to chicken? Ideally I'd like to feature the flavors of the pasta as the main.I tried hot Italian sausage last night. It was OK, but I felt that the sausage competed too much with the flavors of the dressing.
Solution:
Adding Meat to Pasta Caprese