Grilled Duck with Radish
Prep
25 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour from start to finish. Duck breast sounds fancy, but it's actually quite simple to grill, and the rich meat pairs beautifully with crisp, peppery radishes. What I love most is how radishes are packed with vitamin C and help aid digestion, so you're getting something genuinely good for you alongside something totally delicious. The Asian inspired glaze with soy, ginger, and sesame ties everything together in the most satisfying way. Trust me, this dish will impress anyone at your table without keeping you stuck in the kitchen for hours.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- ½ kgfresh radishes(thinly sliced)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 2 teaspoonssesame oil
- 3green onions(sliced into 2-inch pieces)
- 3garlic cloves(minced)
- 1 tablespoonvegetable oil
- 1 teaspoonsalt
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonssesame seeds(for garnish)
Detail level
Instructions
- 1
Pat duck breasts dry with paper towels and season both sides generously with salt and pepper. Let rest at room temperature for 15 minutes.
Tip: Drying the skin ensures it crisps up beautifully when grilled.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, minced garlic, and sesame oil to create the glaze. Set aside.
Tip: Make the glaze ahead of time so flavors can meld together.
- 3
Preheat your grill to medium-high heat (around 400°F). Brush the grill grates lightly with vegetable oil to prevent sticking.
Tip: An oiled grill prevents the duck skin from sticking and tearing.
- 4
Place duck breasts skin-side down on the grill and cook for 12-14 minutes without moving them, allowing the skin to render and become crispy and golden brown.
Tip: Resist the urge to flip early; patience creates the perfect crust.
- 5
Flip the duck breasts and cook for another 6-8 minutes for medium-rare doneness (internal temperature around 135°F). Brush with the glaze during the last 2 minutes of cooking.
Tip: Use a meat thermometer to check doneness without cutting into the meat.
- 6
While the duck cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced radishes and sauté for 3-4 minutes until they begin to soften slightly but retain their crunch.
Tip: Cooking the radishes briefly brings out their natural sweetness while maintaining texture.
- 7
Add the sliced green onions to the radish skillet and toss for another minute. Pour half of the remaining glaze over the radish mixture and toss to coat evenly. Season with a pinch of salt and pepper.
Tip: Save some glaze to drizzle over the plated duck for extra flavor.
- 8
Remove duck from grill and let rest for 5 minutes before slicing. Slice the duck breasts against the grain into quarter-inch strips.
Tip: Resting allows juices to redistribute throughout the meat, keeping it tender and moist.
- 9
Divide the warm radish mixture among four plates. Arrange sliced duck on top and drizzle with remaining glaze. Garnish with sesame seeds and any remaining green onion tops.
Tip: A light drizzle of sesame oil over the finished dish adds aromatic richness.
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