Grilled Duck with Edamame

Instructions

1. 1

   Pat duck breasts dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 15 minutes to allow the skin to dry further.

   Tip: Dry skin is crucial for achieving a crispy, golden exterior when grilling.

2. 2

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

3. 3

   Preheat your grill to medium-high heat (around 400°F). Place duck breasts skin-side down directly on the grill grates and cook for 10-12 minutes without moving them, allowing the skin to render and crisp up.

   Tip: Resist the urge to flip early; the skin needs uninterrupted heat to achieve that coveted crispiness.

4. 4

   Flip the duck breasts and cook for another 6-8 minutes for medium-rare (internal temperature of 135°F). During the last 2 minutes, brush the skin side with the soy-ginger glaze.

   Tip: Use a meat thermometer for accuracy; duck can dry out quickly if overcooked.

5. 5

   While the duck finishes cooking, heat butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

6. 6

   Add frozen edamame to the skillet with garlic butter, stirring occasionally, and cook for 5-6 minutes until heated through and lightly golden. Season with a pinch of salt and pepper.

   Tip: No need to thaw the edamame; they'll cook perfectly from frozen in the hot buttered skillet.

7. 7

   Remove duck breasts from the grill and let rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.

   Tip: Resting is essential for tender, juicy duck; don't skip this step.

8. 8

   Plate the garlic edamame on individual plates, top with sliced duck breast, and drizzle any remaining glaze over the top. Garnish with sliced scallions and sesame seeds.