Grilled Duck with Bell Pepper
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This grilled duck with bell pepper is one of my favorite weeknight dinners because it comes together in just about an hour from start to finish. The duck breasts develop this beautiful caramelized crust on the grill while the colorful peppers become wonderfully tender and slightly charred. What I love most is the Asian inspired sauce that brings everything together with soy, ginger, and a touch of honey. Bell peppers are packed with vitamin C, which is great for boosting your immune system, and they add natural sweetness without needing extra sugar. The best part? This meal is surprisingly simple to pull off, even if you don't grill often. Give it a try and you'll see why it's become a regular in my rotation.
Ella x
Ingredients
- 4duck breasts(skin scored in crosshatch pattern)
- 2red bell pepper(quartered)
- 2yellow bell pepper(quartered)
- 3 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 1 tablespoonsesame oil
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2scallions(thinly sliced for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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