Grilled Duck with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
You're going to love this one. I've been making grilled duck with plantain for years, and it's become my go to dinner when I want something that feels fancy but comes together in under an hour. The beauty of this dish is how simple it really is, despite tasting like restaurant quality. Duck breast has incredible protein and iron, which keeps you satisfied and energized. The sweetness of the ripe plantains balances perfectly with the savory, ginger forward marinade, and honestly, the whole thing costs way less than ordering takeout. Once you try it, you'll find yourself making it again and again.
Ella x
Ingredients
- 4duck breast(skin scored in crosshatch pattern)
- 2ripe plantains(peeled and cut into 1/2-inch diagonal slices)
- 3 tablespoonslime juice
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonshoney
- 2 tablespoonssoy sauce
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlfresh cilantro(chopped)
- 1 teaspoonred chili flakes
Detail level
Instructions
- 1
Prepare the glaze by whisking together lime juice, minced ginger, honey, soy sauce, and minced garlic in a small bowl. Set aside.
Tip: Make the glaze while the grill preheats to save time.
- 2
Pat duck breasts dry with paper towels and season both sides generously with sea salt and black pepper. Let sit at room temperature for 10 minutes.
Tip: Dry skin ensures better browning and crispiness on the grill.
- 3
Preheat grill to medium-high heat (around 400°F). Brush grill grates with oil to prevent sticking.
Tip: Allow at least 5 minutes for the grill to reach proper temperature.
- 4
Place duck breasts skin-side down on the grill and cook for 8-10 minutes without moving, allowing the skin to render and crisp. Flip and cook for another 5-7 minutes for medium-rare doneness.
Tip: Use an instant-read thermometer; duck is perfectly cooked at 135°F internal temperature.
- 5
While duck cooks, brush plantain slices lightly with olive oil and season with a pinch of salt. Place on the grill during the last 8 minutes of cooking duck time, about 3-4 minutes per side until golden and caramelized.
Tip: Plantains char beautifully over medium heat and develop natural sweetness.
- 6
During the final minutes, brush the duck with the prepared glaze, coating both sides evenly. Let glaze caramelize slightly on the grill.
Tip: Brush glaze only in the final minutes to prevent burning the honey.
- 7
Remove duck and plantains from grill. Transfer duck to a cutting board and let rest for 5 minutes before slicing.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.
- 8
Slice duck breasts against the grain into 1/4-inch strips. Arrange on plates with plantain slices, drizzle any remaining pan juices, and garnish with fresh cilantro and red chili flakes.
Tip: Slicing against the grain makes the duck more tender to eat.
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