Grilled Duck with Avocado

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.