Grilled Duck with Cassava Root Cakes and Orange-Ginger Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.