Preheat the grill to medium-heat or 400F, turning off the middle burners to allow indirect grilling.
Score skin of your breast. Make sure not to cut into the meat.
Generously season with salt and pepper.
Place the duck breast, skin side down, over the indirect grilling zone and close the lid.
Cut the red peppers in half and remove the stems and seeds then brush with olive oil and season to taste.
Roast the red peppers on the direct grilling zone for about 10 minutes or until the skins are well charred. (make sure to turn them a few times while grilling.)
Turn your duck breast meat side down and cook another 10 minutes or until the internal temperature is at 135F.
Remove the duck and the red peppers from the grill and cover the duck with aluminum foil to rest about 5-10 minutes
Remove the skin from the peppers and dice one of them for the cheese mixture. slice the other one for the toppings.
Slice the ciabatta baguette, brush with olive oil and grill over direct heat for 2-5 minutes.
Combine all the Pimento cheese ingredients in a bowl and mix until well combined.
Generously spread 1 side of your ciabatta bread wth the pimento cheese mixture.
Thinly slice your duck breast and add on the cheese.
Top the duck with the sliced red peppers.
Slice and enjoy.