Grilled Duck with Corn and Charred Scallion Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.