Grilled Duck with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but manageable on a weeknight. Grilled duck breast has this beautiful richness that pairs perfectly with lotus root, which is wonderfully crisp and packed with fiber for digestive health. The whole meal comes together in just under an hour, and most of that time is hands off while things cook. The Asian inspired glaze of soy, honey, and sesame oil brings everything into harmony, and honestly, the ingredients are straightforward pantry staples. It feels like restaurant quality cooking but tastes even better when you make it at home with love.
Ella x
Ingredients
- 4duck breasts(skin scored in crosshatch pattern)
- ½ kgfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1½ tablespoonshoney
- 2 tablespoonssesame oil
- 1 tablespoonginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2green onions(chopped for garnish)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 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
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
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
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
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
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
Brush the remaining glaze over the grilled lotus root slices and transfer to a serving platter.
- 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.
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