Grilled Duck with Bamboo Shoot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Duck breast has incredible flavor and cooks beautifully on the grill, while fresh bamboo shoots add a lovely crisp texture and are packed with fiber and antioxidants. The ginger, garlic, and soy sauce create this amazing umami depth that makes the whole dish feel special without requiring complicated techniques. I love how simple it is to throw the marinade together, and the results are always impressive enough to serve guests.
Ella x
Ingredients
- 4duck breast fillets(skin scored in crosshatch pattern)
- 355 mlfresh bamboo shoots(cut into 2-inch pieces)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 1 tablespoonsesame oil
- 2 tablespoonsvegetable oil(for grilling)
- 3green onions(chopped)
- ½ teaspoonwhite pepper
- 1 teaspoonsalt
- 2 tablespoonssesame seeds(for garnish)
Detail level
Instructions
- 1
Pat duck breasts dry with paper towels and season both sides generously with salt and white pepper. Let rest at room temperature for 15 minutes.
Tip: Drying the skin ensures it renders properly and becomes crispy on the grill.
- 2
Whisk together soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Set the glaze aside.
- 3
Heat a grill to medium-high heat (about 400°F). Brush the grill grates with vegetable oil to prevent sticking.
Tip: A hot, oiled grill prevents the duck from sticking and helps create a beautiful sear.
- 4
Place duck breasts skin-side down on the grill. Cook for 6-7 minutes without moving them, allowing the skin to crisp and render fat.
Tip: Resist the urge to flip early; patience gives you golden, crispy skin.
- 5
Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare (internal temperature 135°F). Transfer to a cutting board and let rest for 5 minutes.
Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.
- 6
While the duck rests, toss the bamboo shoots with minced garlic and ginger. Place them on the grill in a grill basket or wrapped in foil and cook for 8-10 minutes, stirring occasionally, until they begin to char lightly.
Tip: Grilling the bamboo shoots adds a subtle smoky flavor that complements the duck perfectly.
- 7
Slice the rested duck breast against the grain into ¼-inch thick pieces. Arrange on a serving plate with the grilled bamboo shoots.
Tip: Slicing against the grain ensures tenderness with each bite.
- 8
Drizzle the reserved glaze over the duck and bamboo shoots. Garnish with chopped green onions and sesame seeds. Serve immediately.
Tip: The warm duck will slightly warm the glaze, releasing its aromatics for maximum flavor impact.
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