Grilled Duck with Leek and Orange Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in under an hour. Duck breasts get a gorgeous caramelized crust on the grill, then finish with a bright citrus glaze featuring fresh orange juice, soy sauce, and honey. The leeks become wonderfully tender and slightly sweet when cooked alongside the duck. Orange juice is packed with vitamin C, which helps your body absorb iron from the duck meat. The best part? Most of these ingredients are pantry staples, so it's actually quite budget friendly. Once you get the duck on the grill, you're just minutes away from an impressive meal that tastes like you spent all day cooking.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- 4leeks(white and light green parts, halved lengthwise)
- 177 mlfresh orange juice
- 3 tablespoonssoy sauce
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 4thyme sprigs(fresh)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 1 teaspoonorange zest
Detail level
Instructions
- 1
Pat the 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 them rest at room temperature for 15 minutes.
Tip: Scoring the skin helps render the fat and achieve crispier, more flavorful skin.
- 2
Whisk together orange juice, soy sauce, honey, minced garlic, and grated ginger in a small bowl to create the glaze. Set aside.
Tip: The combination of citrus and umami creates a complex, balanced flavor profile.
- 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 become golden and crispy.
Tip: Resist the urge to flip early—this is how you achieve the prized crispy skin.
- 5
Flip the duck breasts and brush generously with the orange glaze. Continue cooking for 6-8 minutes for medium-rare, basting with glaze every 2 minutes.
Tip: Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
- 6
Meanwhile, toss the halved leeks with olive oil, salt, pepper, and fresh thyme. Place them cut-side down on the grill and cook for 4-5 minutes per side until caramelized and tender.
Tip: Grilling leeks brings out their natural sweetness through caramelization.
- 7
Transfer the duck breasts to a cutting board and let them rest for 5 minutes while you finish the leeks.
Tip: Resting allows the juices to redistribute, ensuring moist, tender meat.
- 8
Slice the duck breasts against the grain into 0.5-inch thick slices. Arrange on a serving platter with the grilled leeks, drizzle with any remaining glaze, and dot with butter. Garnish with orange zest and fresh thyme.
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