Grilled Duck with Lotus Root

Instructions

1. 1

   Pat duck breasts dry with paper towels and score the skin in a crosshatch pattern without cutting into the flesh. Season generously with salt and pepper on both sides.

   Tip: Scoring the skin helps render the fat and creates a crispy exterior.

2. 2

   Preheat your grill to medium-high heat. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced ginger, and minced garlic to create the glaze. Set aside.

   Tip: Make the glaze while the grill heats to save time.

3. 3

   Toss the sliced lotus root with olive oil, salt, and pepper. Arrange on a grill basket or thread onto skewers to prevent pieces from falling through the grates.

   Tip: Soaking lotus root slices in water for 10 minutes before grilling reduces bitterness.

4. 4

   Place duck breasts skin-side down on the grill. Cook for 6-7 minutes without moving, allowing the skin to crisp and fat to render. Flip and cook for another 5-6 minutes for medium-rare doneness.

   Tip: Do not press down on the duck; let the heat do the work for even cooking.

5. 5

   During the last 2 minutes of cooking the duck, brush the glaze onto both sides of the breasts. Transfer to a cutting board and let rest for 5 minutes before slicing.

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

6. 6

   While the duck rests, grill the lotus root slices for 3-4 minutes per side until they develop light char marks and become tender but still slightly crisp.

   Tip: Lotus root is done when a fork easily pierces the flesh but it still holds its shape.

7. 7

   Brush the remaining glaze over the grilled lotus root slices and transfer to a serving platter.

8. 8

   Slice the duck breast against the grain into 1/4-inch thick pieces. Arrange on the platter with the lotus root, drizzle with any remaining glaze, and garnish with chopped green onions and toasted sesame seeds.

   Tip: Slicing against the grain makes each bite tender and easier to chew.