Grilled Duck with Rocket
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dinner that never fails to impress, and honestly, it comes together faster than you'd think. Grilled duck with rocket is one of those dishes that feels fancy but requires just 45 minutes from start to table. The duck breast cooks beautifully with a golden crust while staying tender inside, and the peppery rocket provides a fresh contrast that's also packed with iron and antioxidants. I love how the warm duck plays against the cool salad, all tied together with a glossy balsamic reduction and toasted pine nuts. It's restaurant quality without the stress or the bill.
Ella x
Ingredients
- 4duck breast(skin scored in crosshatch pattern)
- 150 grocket(fresh, washed)
- 100 mlbalsamic vinegar
- 1 tablespoonhoney
- 50 gpine nuts(toasted)
- 40 gparmesan cheese(shaved)
- 2garlic clove(minced)
- 4 tablespoonextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Remove duck breasts from refrigerator 15 minutes before cooking. Pat skin dry with paper towels and score the skin in a crosshatch pattern without cutting into the flesh. Season generously with sea salt and black pepper on both sides.
Tip: Drying the skin ensures it becomes crispy when cooked.
- 2
Place a large cast-iron skillet or grill pan over medium-high heat. Once hot, place duck breasts skin-side down in the pan. Do not move them for 8-10 minutes until the skin is golden brown and has rendered its fat.
Tip: Rendering the fat slowly creates that prized crispy skin texture.
- 3
Flip the duck breasts and add fresh thyme sprigs and minced garlic to the pan. Cook for another 6-8 minutes for medium-rare (internal temperature of 58-60°C), or longer if you prefer it more well-done.
Tip: Use a meat thermometer for accurate doneness; avoid overcooking as duck can become tough.
- 4
While duck cooks, combine balsamic vinegar and honey in a small saucepan. Bring to a gentle simmer and reduce for 5-7 minutes until it becomes syrupy and coats the back of a spoon.
Tip: The reduction should be glossy and concentrate the flavours beautifully.
- 5
Remove duck from the pan and transfer to a cutting board. Rest for 5 minutes to allow the juices to redistribute through the meat.
Tip: Resting is essential; skipping this step results in dry meat.
- 6
Dress fresh rocket with 2 tablespoons of extra virgin olive oil, a pinch of salt, and black pepper. Divide between four serving plates.
Tip: Don't overdress the rocket or it will become wilted and heavy.
- 7
Slice each duck breast diagonally into 6-8 pieces. Arrange the slices over the rocket on each plate.
Tip: Diagonal slicing creates more elegant portions and shows off the beautiful pink centre.
- 8
Drizzle the warm balsamic reduction around the plate. Scatter toasted pine nuts and shaved parmesan cheese over the duck and rocket. Serve immediately.
Tip: The contrast of warm duck with cool rocket and the tangy reduction creates a beautiful balanced dish.
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