Grilled Duck with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in less than an hour. The duck breast gets a beautiful sear on the grill while you whip up a zesty lime and honey glaze, and then you top everything with creamy avocado, which is loaded with heart healthy fats. What I love most is how simple it actually is, and the whole meal from prep to plate takes just 45 minutes. The combination of smoky duck with fresh, buttery avocado and peppery arugula is absolutely stunning, and your guests will think you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- 2avocados(ripe but firm)
- 3 tablespoonsfresh lime juice
- 2 tablespoonshoney
- 2 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 2 tablespoonsolive oil
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 473 mlarugula(loosely packed)
Detail level
Instructions
- 1
Prepare the glaze by whisking together lime juice, honey, soy sauce, minced ginger, garlic, and red chili flakes in a small bowl. Set aside half for finishing.
Tip: Make the glaze ahead of time for easier assembly during cooking.
- 2
Pat the duck breasts dry with paper towels and season generously with salt and pepper on both sides.
Tip: Dry skin ensures a crispy exterior when grilled.
- 3
Preheat your grill to medium-high heat (around 400°F). Place duck breasts skin-side down on the grill grates.
Tip: Start skin-side down to render the fat and achieve a golden, crispy skin.
- 4
Grill the duck skin-side down for 10-12 minutes without moving, allowing the skin to become crispy and golden brown.
Tip: Resist the urge to flip early; patience creates better results.
- 5
Flip the duck breasts and brush with half of the prepared glaze. Grill for another 8-10 minutes for medium-rare doneness.
Tip: Use a meat thermometer; duck is best at 135°F internal temperature.
- 6
Remove duck from the grill and let rest for 5 minutes on a cutting board, uncovered.
Tip: Resting allows juices to redistribute throughout the meat.
- 7
While duck rests, halve the avocados lengthwise, remove the pit, and scoop the flesh onto a plate. Drizzle with reserved glaze and a pinch of sea salt.
Tip: Slice avocado just before serving to prevent browning.
- 8
Slice the rested duck breasts against the grain into 0.5-inch thick strips. Arrange on a serving plate alongside the avocado and fresh arugula.
Tip: Slicing against the grain ensures maximum tenderness.
- 9
Drizzle the remaining glaze over the entire plate and serve immediately while the duck is still warm.
Tip: The warm duck will slightly wilt the arugula, adding textural contrast.
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