Grilled Duck with Pea and Mint Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Duck breast with a bright pea and mint glaze has become one of my favorite weeknight dinners. The whole thing comes together in under an hour, which means you get restaurant quality food without spending your evening in the kitchen. Fresh peas are packed with fiber and protein, making this dish surprisingly nutritious despite feeling totally indulgent. The mint keeps everything light and fresh, cutting through the richness of the duck beautifully. Best of all, the ingredients are simple and affordable, nothing fancy required. Trust me, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- 4duck breasts(skin scored in crosshatch pattern)
- 473 mlfresh peas(shelled)
- 4 tablespoonsunsalted butter
- 118 mlfresh mint leaves(packed)
- 3 tablespoonshoney
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 3garlic cloves(minced)
- 2shallots(finely diced)
- 1 tablespoonvegetable oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Remove duck breasts from refrigeration 30 minutes before cooking. Pat dry with paper towels and score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season generously with salt and pepper on both sides.
Tip: Scoring the skin helps render the fat and creates a crispier exterior.
- 2
Prepare the glaze by whisking together honey, soy sauce, rice vinegar, minced garlic, and lemon juice in a small bowl. Set aside.
Tip: The glaze can be made up to 4 hours ahead and stored in the refrigerator.
- 3
Preheat your grill to medium-high heat (around 400°F). Oil the grill grates lightly with vegetable oil to prevent sticking.
- 4
Place duck breasts skin-side down on the grill and cook for 5-6 minutes until the skin is golden and crispy. Flip and cook the flesh side for an additional 3-4 minutes for medium-rare doneness. Brush with the glaze during the last 2 minutes of cooking on each side.
Tip: Use a meat thermometer to check for doneness: 135°F for medium-rare.
- 5
While the duck cooks, melt 3 tablespoons of butter in a medium skillet over medium heat. Add diced shallots and sauté for 2 minutes until softened.
- 6
Add fresh peas to the skillet and stir constantly for 4-5 minutes until heated through and lightly caramelized. Season with a pinch of salt and pepper.
Tip: Fresh peas cook quickly, so avoid overcooking to maintain their bright color and tender texture.
- 7
Roughly chop the fresh mint leaves and stir into the peas along with the remaining 1 tablespoon of butter. Remove from heat immediately.
Tip: Add mint at the last moment to preserve its vibrant flavor and aroma.
- 8
Transfer cooked duck breasts to a cutting board and let rest for 5 minutes. Slice against the grain into 0.5-inch thick pieces. Divide peas among four plates and arrange duck slices on top. Drizzle any remaining glaze around the plate for presentation.
Tip: Resting the duck allows the juices to redistribute, keeping the meat moist and tender.
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