Grilled Duck with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to finish. Duck breasts have this beautiful richness that pairs perfectly with fresh broccoli, and the ginger soy glaze ties everything together with incredible depth. Ginger is wonderful for digestion and adds such warmth to the dish without any extra calories. The best part is that you probably have most of these pantry staples already, so it's both simple and economical. Trust me, your family will think you spent hours in the kitchen.
Ella x
Ingredients
- 4duck breasts(skin-on, about 6 oz each)
- ½ kgbroccoli florets(cut into 2-inch pieces)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 3garlic cloves(minced)
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
Slice the rested duck breasts against the grain into thin strips. Arrange on serving plates with the glazed broccoli alongside.
- 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.
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