Grilled Duck with Crispy Cabbage and Ginger-Soy Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you spent way more effort than you actually did. Duck breasts are easier to cook than you'd think, especially when you get that skin beautifully crispy and pair it with a ginger and soy glaze that's both savory and slightly sweet. The fresh ginger isn't just delicious, it's also great for digestion and reducing inflammation. Topped with crispy cabbage and sesame seeds for crunch, this dish feels fancy but stays simple and manageable in the kitchen. Perfect for impressing someone at your table.
Ella x
Ingredients
- 4duck breasts(about 6 oz each, skin-on)
- 1 headnapa cabbage(cut into 2-inch wedges)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 3garlic cloves(minced)
- 1 tablespoonsesame oil
- 2 tablespoonsvegetable oil(for cooking)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 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
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
Preheat your grill to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking.
- 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
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
During the last 2 minutes of duck cooking, brush both sides of the breasts with the ginger-soy glaze.
- 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
Drizzle any remaining glaze over the duck and cabbage, then garnish with sliced green onions and sesame seeds before serving.
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