Grilled Duck with Sweet Potato and Orange Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in under an hour. Duck breasts have a rich, elegant flavor that pairs beautifully with the bright citrus glaze, and the sweet potatoes add natural sweetness and are packed with vitamin A for great skin and eye health. What I love most is how simple it really is, the ingredients are straightforward and you probably have most of them on hand already. The whole meal roasts while you relax, making it perfect for impressing guests or treating yourself to something special on a Tuesday night.
Ella x
Ingredients
- 4duck breasts(skin scored in a crosshatch pattern)
- 2 largesweet potatoes(cut into 1-inch wedges)
- 237 mlfresh orange juice
- 3 tablespoonssoy sauce
- 2 tablespoonshoney
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 1 tablespoonorange zest
Detail level
Instructions
- 1
Pat duck breasts dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 15 minutes to allow the skin to dry further.
Tip: Drying the skin ensures crispy results when grilled.
- 2
Toss sweet potato wedges with 2 tablespoons of olive oil, salt, and pepper in a large bowl. Spread on a sheet pan and set aside until grill is ready.
Tip: Uniform-sized wedges cook evenly.
- 3
In a small saucepan, combine orange juice, soy sauce, honey, minced ginger, and garlic. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly reduced and glossy. Stir in orange zest and set aside.
Tip: Don't reduce the glaze too much or it will become overly thick.
- 4
Preheat grill to medium-high heat (around 400°F). Place sweet potato wedges directly on the grill grates and cook for 15-18 minutes, turning halfway through, until golden and tender. Transfer to a plate.
Tip: Grill the sweet potatoes first as they take longer than the duck.
- 5
Place duck breasts skin-side down on the grill and cook for 6-7 minutes until the skin is deeply browned and crispy. Flip and cook for an additional 4-5 minutes for medium-rare (internal temperature of 135°F).
Tip: Don't move the duck around too much; let the skin render and crisp undisturbed.
- 6
Remove duck from grill and let rest for 5 minutes on a cutting board. This allows the juices to redistribute throughout the meat.
Tip: Resting is crucial for tender, juicy duck.
- 7
Brush the grilled duck and sweet potatoes generously with the orange-ginger glaze, reserving some for serving.
Tip: Apply glaze just before serving to maintain the crispy exterior.
- 8
Slice duck breasts against the grain at an angle and arrange on serving plates alongside the sweet potato wedges. Garnish with fresh thyme sprigs and drizzle any remaining glaze over the top.
Tip: Slicing against the grain ensures maximum tenderness.
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