Grilled Duck with Corn and Charred Scallion Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes impressive without any fussy techniques. Duck breasts are surprisingly easy to cook at home, and when you pair them with charred corn and a glossy soy ginger glaze, you get restaurant quality results that feel completely effortless. The ginger in the glaze is packed with anti inflammatory compounds, so you're getting something delicious and genuinely good for you. Everything grills beautifully together, making cleanup a breeze, and the whole meal feels special enough for guests but simple enough for a Tuesday night.
Ella x
Ingredients
- 4duck breasts(skin-on, about 6 oz each)
- 4 earsfresh corn(husked and cleaned)
- 8scallions(white and light green parts separated)
- 3 tablespoonssoy sauce
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 1 tablespoonginger(minced fresh)
- 2garlic cloves(minced)
- 1 tablespoonsesame oil
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 1
Prepare the glaze by whisking together soy sauce, honey, rice vinegar, minced ginger, minced garlic, and sesame oil in a small bowl. Reserve half for basting and half for serving.
Tip: Make the glaze ahead of time so flavors can meld together.
- 2
Pat the duck breasts dry with paper towels and score the skin in a crosshatch pattern without cutting into the meat. Season generously with salt and pepper on both sides.
Tip: Scoring the skin helps it render and crisp up beautifully on the grill.
- 3
Preheat your grill to medium-high heat (around 400°F). Lightly brush the corn and scallion whites with olive oil and season with a pinch of salt and pepper.
Tip: Have all ingredients ready before grilling as cooking happens quickly.
- 4
Place duck breasts skin-side down on the grill and cook for 8-10 minutes without moving them, allowing the skin to render and turn golden brown and crispy.
Tip: Resist the urge to flip too early; patience is key for perfect duck skin.
- 5
Flip the duck breasts and brush the skin side with the reserved glaze. Continue cooking for 6-8 minutes until the internal temperature reaches 135°F for medium-rare.
Tip: Use a meat thermometer for accurate doneness; duck is best served medium-rare.
- 6
In the last few minutes of cooking, place corn and scallion whites directly on the grill, turning occasionally until charred and tender, about 4-5 minutes total.
Tip: Charring the vegetables adds smoky depth to the dish.
- 7
Remove all items from the grill and let the duck rest for 5 minutes on a warm plate before slicing against the grain.
Tip: Resting allows juices to redistribute throughout the meat.
- 8
Slice the duck breasts into strips and arrange on plates with the charred corn and scallions. Drizzle with the reserved glaze and garnish with the reserved scallion greens sliced thinly.
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