Grilled Duck with Crispy Cabbage and Ginger-Soy Glaze

Instructions

1. 1

   Pat duck breasts dry with paper towels and score the skin in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and pepper, then let rest at room temperature for 15 minutes.

   Tip: Scoring the skin helps it render and become crispy during grilling.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, minced garlic, and sesame oil to create the glaze. Set aside.

   Tip: This glaze can be prepared ahead and stored in the refrigerator for up to 3 days.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking.

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 crisp. Flip and cook the meat side for another 4-6 minutes for medium-rare. Transfer to a cutting board to rest.

   Tip: Use a meat thermometer—target 135°F internal temperature for medium-rare duck.

5. 5

   While the duck cooks, toss cabbage wedges with vegetable oil and season with a pinch of salt and pepper. Place directly on the grill grates and cook for 3-4 minutes per side until lightly charred and tender.

   Tip: Keep cabbage wedges intact by placing them perpendicular to the grill grates so they don't fall through.

6. 6

   During the last 2 minutes of duck cooking, brush both sides of the breasts with the ginger-soy glaze.

7. 7

   Slice the rested duck breasts against the grain into thin strips. Arrange grilled cabbage wedges on serving plates and top with sliced duck.

   Tip: Letting duck rest for 5 minutes allows juices to redistribute, keeping the meat tender and moist.

8. 8

   Drizzle any remaining glaze over the duck and cabbage, then garnish with sliced green onions and sesame seeds before serving.