Grilled Duck with Ginger
Prep
25 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This grilled duck with ginger is one of my favorite dishes to make when I want something that feels fancy but comes together in just an hour. The magic happens in a simple marinade where fresh ginger brightens everything up, and here's the best part: ginger is fantastic for digestion and reducing inflammation, so you're getting real health benefits alongside incredible flavor. What I love most is that duck breasts cook so quickly on a hot grill, making this perfect for weeknight dinners when you don't have much time. The combination of soy sauce, honey, and orange juice creates this glossy, caramelized exterior that tastes restaurant quality but requires almost no fussy technique. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 4duck breasts(skin scored in crosshatch pattern)
- 3 tablespoonsfresh ginger(minced)
- 4 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 1 tablespoonsesame oil
- 1 piece (2-inch)ginger root(sliced thin for garnish)
- 3scallions(chopped)
- 3 tablespoonsorange juice
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 2 tablespoonsvegetable oil(for grilling)
Detail level
Instructions
- 1
Pat duck breasts dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 15 minutes to bring moisture to the surface.
Tip: Dry skin renders better and creates a crispier exterior when grilled.
- 2
In a small bowl, whisk together minced ginger, soy sauce, rice vinegar, honey, minced garlic, sesame oil, and orange juice to create the glaze. Set aside.
Tip: Prepare the glaze while the duck comes to temperature for even cooking.
- 3
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates.
Tip: A hot grill prevents sticking and helps achieve a golden crust.
- 4
Place duck breasts skin-side down on the grill and cook for 6-7 minutes without moving them. You should hear a gentle sizzle and see the skin rendering.
Tip: Resist the urge to flip early; the skin needs sustained heat to crisp properly.
- 5
Flip the duck breasts and brush generously with the ginger glaze. Continue cooking for 5-6 minutes for medium-rare, or until your preferred doneness.
Tip: Duck is best served medium-rare (internal temperature 135°F) to keep the meat tender and juicy.
- 6
Brush with glaze one more time, then transfer duck to a cutting board and let rest for 5 minutes before slicing.
Tip: Resting allows juices to redistribute throughout the meat for maximum flavor.
- 7
While duck rests, heat vegetable oil in a small skillet over medium heat. Fry the sliced ginger strips until crispy and lightly golden, about 3-4 minutes. Transfer to paper towels to drain.
Tip: These ginger chips add a delightful textural contrast and fresh ginger bite.
- 8
Slice duck breasts against the grain into 1/4-inch thick pieces. Arrange on plates, drizzle with remaining glaze, and top with crispy ginger chips and fresh scallions.
Tip: Slicing against the grain ensures tender, easy-to-eat pieces.
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