Grilled duck breasts with orange
🦆 The completely wild izakaya marinade Orange, soy, honey, ginger, sesame and a hint of lime: this izakaya-inspired marinade transforms duck into a deep sweet-and-savory dish that tastes like a Japanese restaurant on your own patio. It’s the kind of marinade so good you’ll want to put it on everything. And that’s exactly what happens: it works just as well on a steak, pork or chicken. The duck soaks it up for 24 hours and comes out grilled, lacquered and juicy. 🔥 Easier than you think Duck intimidates a lot of people, but it’s a myth. If you can cook a steak, you can cook a delicious duck. All you really need is a meat thermometer to hit medium-rare every time. No stress, no guessing: you read the temperature, you pull it off, you let it rest. That’s it. ☀️ The showstopper summer dinner effect Slices of rosy duck fanned out, drizzled with an orange sauce, scattered with green onions and toasted sesame seeds: this is the dish that silences the table. Served on a bed of sesame noodles with sautéed bok choy, it becomes a complete meal worthy of a night out. But made on your barbecue in under 40 minutes of actual work.
Ingredients
- 3 large duck breasts
- Salt and freshly ground pepper
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) white wine
- 1/4 cup (60 ml) honey
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) finely grated fresh ginger
- 1/2 tsp (2.5 ml) toasted sesame oil
- 4 garlic cloves, finely chopped
- Juice and zest of 2 large oranges
- Juice and zest of 1 lime
- 2 green onions, thinly sliced
- Toasted sesame seeds
Instructions
- 1
--- Préparation ---
- 2
Place the duck breasts on a work surface and score the skin in a crosshatch pattern every ¾ inch (2 cm), without cutting into the flesh. Set aside.
- 3
In a large airtight container, combine the soy sauce, white wine, honey, mirin, ginger, sesame oil, garlic, juice and zest of the 2 oranges, and the juice and zest of the lime. Season with salt and pepper.
- 4
Reserve ¼ of the marinade in the refrigerator (to drizzle over the duck at serving). Place the breasts in the container with the remaining marinade, flesh side down, close and toss to coat well. Refrigerate for 24 hours.
- 5
Remove the duck from the refrigerator 30 minutes before cooking and the reserved marinade 1 hour before, so it isn’t ice-cold when poured over the hot duck. Preheat the barbecue to high heat, then turn off one burner on one side.
- 6
Place the breasts over the unlit burner, fat side down, close the lid and cook for 5 to 6 minutes using indirect heat (watch carefully, flames can flare up and burn the fat).
- 7
Reduce the lit side to medium heat and transfer the breasts there, flesh side down. Grill for 4 minutes, rotate 45° and continue for 4 more minutes, until the internal temperature reaches about 130 °F (54 °C), moving the meat if there are too many flare-ups. Remove the duck from the heat, cover with aluminum foil and let rest for 5 minutes: the temperature will climb a few degrees to reach the perfect medium-rare. Slice thinly.
- 8
Drizzle the duck with the reserved marinade, scatter with green onions and toasted sesame seeds, then serve immediately with sesame noodles and bok choy.
Cook it from the original
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