Grilled Duck with Cucumber
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 absolutely restaurant quality. Grilled duck breast is surprisingly simple to cook at home, with that beautiful crispy skin and tender meat that feels fancy but doesn't require any special techniques. The cool, refreshing cucumber salad brightened with rice vinegar and ginger provides the perfect contrast, and ginger is wonderful for digestion and reducing inflammation. Everything happens quickly once you get going, so it's perfect for busy evenings when you want something special without the stress.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- 2english cucumber(sliced thinly on a mandoline)
- 3 tablespoonsrice vinegar
- 2 tablespoonssoy sauce
- 1 tablespoonsesame oil
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 1red chili(sliced thinly)
- 118 mlfresh cilantro(chopped)
- 2 teaspoonssesame seeds(toasted)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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.
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