Grilled Duck with Asparagus

Instructions

1. 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. 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. 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. 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. 5

   Season asparagus with a pinch of salt and pepper, then transfer to serving plates.

6. 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. 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. 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.