Grilled Duck with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. Grilled duck breasts are such a treat, and paired with tender pak choi in a ginger soy glaze, they feel restaurant worthy without the fuss. I love that pak choi is packed with calcium and vitamins that support bone health, plus it has this wonderful mild flavor that lets the rich duck shine. The whole meal is surprisingly simple to pull off at home, and honestly, it tastes so impressive that your guests will think you've spent hours in the kitchen.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- ¾ kgpak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 1½ tablespoonsrice vinegar
- 1 tablespoonsesame oil
- 1 tablespoonhoney
- 1 tablespoonvegetable oil
- 2scallions(thinly sliced)
- 1 teaspoonsesame seeds(toasted)
- to tastesalt and black pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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