Grilled Duck with Pea and Mint Glaze

Instructions

1. 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. 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. 3

   Preheat your grill to medium-high heat (around 400°F). Oil the grill grates lightly with vegetable oil to prevent sticking.

4. 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. 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. 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. 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. 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.