Grilled Duck with Pak Choi

Instructions

1. 1

   Pat duck breasts dry with paper towels and season generously with salt and pepper on both sides. Score the skin in a crosshatch pattern, being careful not to cut into the meat.

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

2. 2

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

   Tip: Prepare the glaze ahead so you can brush it on during cooking.

3. 3

   Heat a grill to medium-high heat. Place duck breasts skin-side down on the grill and cook for 8-10 minutes until the skin is golden and crispy, rendering most of the fat.

   Tip: Do not move the duck while the skin is cooking to achieve even crispiness.

4. 4

   Flip the duck and cook for another 5-7 minutes until the internal temperature reaches 130-135°F for medium-rare. Brush with the glaze during the last 2 minutes of cooking.

   Tip: Duck is best served slightly pink inside; use a meat thermometer for accuracy.

5. 5

   Transfer cooked duck to a cutting board and let rest for 5 minutes. Meanwhile, brush pak choi with vegetable oil and place on the grill cut-side down.

   Tip: Resting allows the juices to redistribute throughout the meat.

6. 6

   Grill the pak choi for 3-4 minutes per side until lightly charred and tender. Season with salt and pepper.

   Tip: Pak choi cooks quickly, so watch it closely to avoid overcooking.

7. 7

   Slice the duck breasts diagonally against the grain into thin strips. Drizzle any remaining glaze over the sliced duck.

   Tip: Slicing against the grain ensures tender, easier-to-eat pieces.

8. 8

   Plate the grilled pak choi and arrange duck slices alongside. Garnish with toasted sesame seeds and sliced scallions before serving.

   Tip: The warm glaze will continue to coat the duck as it rests.