Grilled Duck with Cucumber

Instructions

1. 1

   Pat the duck breasts dry with paper towels and season generously with salt and pepper on both sides. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat.

   Tip: Dry skin is essential for achieving a crispy exterior when cooking.

2. 2

   Place duck breasts skin-side down in a cold skillet and turn heat to medium. Cook for 8-10 minutes until the skin is golden and most of the fat has rendered. Pour off excess fat, reserving 1 tablespoon for the vinaigrette.

   Tip: Starting with a cold pan helps render the fat slowly and evenly.

3. 3

   Flip the duck breasts and cook for 4-5 minutes for medium-rare, or until an instant-read thermometer reads 130-135°F. Remove from the pan and let rest for 5 minutes before slicing.

   Tip: Resting the duck allows the juices to redistribute, keeping the meat tender.

4. 4

   While the duck rests, prepare the vinaigrette by whisking together rice vinegar, soy sauce, reserved duck fat, sesame oil, minced ginger, and minced garlic in a small bowl.

5. 5

   Arrange the sliced cucumber on a serving platter and drizzle with the warm vinaigrette. Toss gently to combine and top with sliced red chili and chopped cilantro.

   Tip: Using warm vinaigrette wilts the cucumber slightly while maintaining its crunch.

6. 6

   Slice the rested duck breast diagonally against the grain and arrange on top of the cucumber salad. Sprinkle with toasted sesame seeds and serve immediately.

   Tip: Slicing against the grain makes the duck more tender and easier to chew.