Grilled Duck with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dinner that's elegant enough to impress guests yet simple enough for a weeknight. This grilled duck with asparagus comes together in under an hour, making it perfect when you want something special without spending all evening in the kitchen. The Asian inspired sauce with ginger, orange juice, and soy sauce brings incredible flavor while ginger itself aids digestion and reduces inflammation. Duck breast is wonderfully lean protein when you score and cook the skin properly, and pairing it with fresh asparagus gives you a restaurant quality meal that costs far less than ordering out. Trust me, this one's a keeper.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- ¾ kgfresh asparagus(woody ends trimmed)
- 2 tablespoonsfresh ginger(minced)
- 118 mlorange juice(freshly squeezed)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1½ tablespoonshoney
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 teaspoonssesame seeds(for garnish)
Detail level
Instructions
- 1
Remove duck breasts from refrigerator 20 minutes before cooking. Pat dry with paper towels and season both sides generously with salt and pepper.
Tip: Bringing duck to room temperature ensures even cooking throughout.
- 2
Heat a large skillet over medium-high heat. Place duck breasts skin-side down and cook for 8-10 minutes until the skin is golden and crispy, rendering out the fat. Pour off excess fat, leaving about 1 tablespoon in the pan.
Tip: Don't move the duck while the skin cooks—this helps achieve that desirable crispness.
- 3
Flip duck breasts and cook for 5-7 minutes more for medium-rare doneness. Transfer to a plate and tent loosely with foil to rest.
Tip: Duck is best served medium-rare; aim for an internal temperature of 135°F at the thickest part.
- 4
In the same skillet, add 1 tablespoon of olive oil and arrange asparagus in a single layer. Cook for 4-5 minutes, stirring occasionally, until lightly charred and tender-crisp.
Tip: High heat creates beautiful color on the asparagus while keeping it crisp inside.
- 5
Season asparagus with a pinch of salt and pepper, then transfer to serving plates.
- 6
Combine orange juice, soy sauce, rice vinegar, honey, minced ginger, and minced garlic in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened, stirring occasionally.
Tip: The glaze should coat the back of a spoon lightly when ready.
- 7
Slice duck breasts against the grain into 0.25-inch thick slices and arrange over the asparagus.
Tip: Slicing against the grain makes the meat more tender to eat.
- 8
Drizzle the orange-ginger glaze over the duck and asparagus. Garnish with sesame seeds and serve immediately.
Tip: Serve right away while the duck is still warm for the best flavor and texture.
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