Grilled Duck with Plantain

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.