Grilled Duck with Bell Pepper

Instructions

1. 1

   Combine soy sauce, minced ginger, garlic, rice vinegar, honey, and sesame oil in a bowl to create the glaze. Set aside 2 tablespoons for serving.

   Tip: Prepare the glaze while the grill heats to save time.

2. 2

   Preheat grill to medium-high heat (around 400°F). Pat duck breasts dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry duck skin ensures crispy skin when grilled.

3. 3

   Place duck breasts skin-side down on the grill for 8-10 minutes without moving them, allowing the fat to render and skin to crisp. Brush the flesh side with olive oil.

   Tip: Resist the urge to flip early; this creates beautiful caramelization.

4. 4

   Flip duck breasts and grill for another 5-7 minutes for medium-rare doneness. During the last 2 minutes, brush with prepared glaze.

   Tip: Duck is best served medium-rare; use a meat thermometer (135°F internal temperature).

5. 5

   Transfer grilled duck to a warm plate and tent loosely with foil. Let rest for 5 minutes to retain juices.

   Tip: Resting allows carryover cooking and keeps the meat tender.

6. 6

   While duck rests, place bell pepper quarters directly on grill grates skin-side down for 4-5 minutes until charred and softened. Turn occasionally for even cooking.

   Tip: The charred skin adds smoky depth to the peppers.

7. 7

   Arrange grilled bell peppers on serving plates and top with sliced duck breast. Drizzle reserved glaze over the dish and garnish with sliced scallions and sesame seeds if desired.

   Tip: Slice duck against the grain for maximum tenderness.