Grilled Duck with Cassava Root Cakes and Orange-Ginger Glaze
Prep
25 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want to impress without spending hours in the kitchen. Duck breast might seem fancy, but it's actually quick to cook and incredibly forgiving if you follow a few simple steps. The crispy skin paired with homemade cassava root cakes creates this wonderful textural contrast that feels restaurant quality. What really makes this shine is the orange ginger glaze, which adds brightness and warmth to the rich duck meat. Ginger is fantastic for digestion and reducing inflammation, so you're getting real benefits alongside serious flavor. The whole meal comes together in just an hour, and most of the ingredients are affordable staples. Trust me, your dinner guests will think you've been training as a chef.
Ella x
Ingredients
- 4duck breast(skin scored in crosshatch pattern, about 6 oz each)
- 1½ poundscassava root(peeled, boiled until tender, then mashed)
- 2shallots(minced)
- 1 tablespoonfresh ginger(grated)
- 177 mlorange juice(freshly squeezed)
- 1 tablespoonorange zest
- 2 tablespoonshoney
- 3 tablespoonssoy sauce
- 3 tablespoonsbutter(divided)
- 2 tablespoonscornstarch
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsvegetable oil(for pan-frying cassava cakes)
Detail level
Instructions
- 1
Prepare the cassava cakes by mixing mashed cassava with minced shallots, 1 tablespoon butter, salt, and pepper. Form into 8 patties about 3 inches wide and 0.5 inch thick. Refrigerate while preparing the duck.
Tip: Chilling the cassava cakes helps them hold together better during frying.
- 2
Pat duck breasts dry with paper towels and season generously on both sides with salt and pepper. Let sit at room temperature for 15 minutes before grilling.
Tip: Room temperature duck cooks more evenly with a better sear on the skin.
- 3
Preheat grill to medium-high heat (around 400°F). Place duck breasts skin-side down on the grill grates and cook for 6-7 minutes without moving, allowing the skin to render and crisp.
Tip: Resist the urge to flip early—this gives you that golden, crispy skin.
- 4
Flip duck breasts and continue grilling for 5-6 minutes for medium-rare doneness. Transfer to a cutting board and let rest for 5 minutes.
Tip: Resting allows juices to redistribute, keeping the meat moist.
- 5
While duck rests, heat 2 tablespoons oil in a large skillet over medium-high heat. Working in batches, pan-fry cassava cakes for 3-4 minutes per side until golden and crispy. Transfer to a plate and keep warm.
Tip: Don't overcrowd the pan; work in batches for even browning.
- 6
In a small saucepan, combine orange juice, ginger, orange zest, honey, and soy sauce. Bring to a simmer over medium heat and cook for 3 minutes to blend flavors.
Tip: Simmering briefly concentrates the citrus and ginger flavors.
- 7
Mix cornstarch with 2 tablespoons cold water to create a slurry. Whisk into the simmering glaze and stir constantly for 1-2 minutes until thickened. Remove from heat and whisk in remaining 1 tablespoon butter for richness.
Tip: The cornstarch slurry ensures a silky, glossy glaze without lumps.
- 8
Slice duck breasts against the grain into 0.25-inch thick strips. Arrange cassava cakes on plates, top with sliced duck, and drizzle generously with orange-ginger glaze. Serve immediately.
Tip: Slicing against the grain makes the duck more tender and easier to eat.
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