Grilled Duck with Broccoli

Instructions

1. 1

   Pat the duck breasts dry with paper towels and score the skin in a crosshatch pattern with a sharp knife. Season both sides generously with sea salt and black pepper.

   Tip: Scoring the skin helps render the fat and creates a crispy exterior.

2. 2

   Whisk together soy sauce, minced ginger, honey, rice vinegar, minced garlic, and sesame oil in a small bowl. Set the glaze aside.

   Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Place duck breasts skin-side down and cook for 8-10 minutes until the skin is golden and crispy, rendering most of the fat.

4. 4

   Flip the duck breasts and cook for another 4-5 minutes for medium-rare doneness. Transfer to a cutting board and rest for 5 minutes.

   Tip: Duck is best served medium-rare; it can become tough if overcooked.

5. 5

   In the same skillet with the duck fat, add broccoli florets and sauté over high heat for 6-7 minutes, stirring occasionally, until charred and tender-crisp.

   Tip: Don't stir the broccoli too frequently; let it sit to develop caramelization.

6. 6

   Return the pan to medium heat and pour the ginger-soy glaze into the skillet with the broccoli. Toss gently to coat all the florets, cooking for 1-2 minutes until the glaze thickens slightly.

7. 7

   Slice the rested duck breasts against the grain into thin strips. Arrange on serving plates with the glazed broccoli alongside.

8. 8

   Drizzle any remaining glaze over the duck and broccoli, then garnish with sesame seeds and serve immediately.

   Tip: Serve with steamed jasmine rice or noodles for a complete meal.