Grilled Duck Breasts with Asian Glaze
Elevate your summer dining experience with these grilled duck breasts, infused with aromatic five-spice powder and glazed with a sweet and tangy sauce. Paired perfectly with spicy tamari noodles and fluffy jasmine rice, this dish is complemented by a refreshing Asian slaw and a scoop of lime sorbet for dessert. It's a delightful fusion of flavors that is sure to impress your family and friends at your next outdoor gathering.
4
Servings
550
Calories
9
Ingredients
Ingredients
Boneless duck breasts
4 (halved)
Five-spice powder
2 (teaspoons)
Kosher salt
1 (teaspoon)
Ketchup
1/4 (cup)
Hoisin sauce
1/4 (cup)
Honey
1 (tablespoon)
Rice wine vinegar
2 (tablespoons)
Soy sauce
1 (tablespoon)
Five-spice powder (for garnish)
1 (pinch)
Instructions
1
Preheat your grill to medium-high heat.
2
Trim any excess fat from the duck breasts, leaving approximately 1/4 inch of fat.
3
Using a sharp knife, score the duck skin in a diamond pattern, careful not to cut into the meat. Rub kosher salt and the five-spice powder into the duck breasts, ensuring they are evenly coated.
4
In a small saucepan, combine ketchup, hoisin sauce, honey, rice wine vinegar, soy sauce, and a pinch of five-spice powder. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5-7 minutes. Remove from heat and let cool slightly.
5
Place the duck breasts on the grill, skin-side down. Grill for about 10 minutes, allowing the fat to render and skin to crisp up.
6
Flip the duck breasts over and grill for an additional 5-7 minutes for medium-rare, or longer to desired doneness. Use a meat thermometer to ensure an internal temperature of 135°F for medium-rare.
7
Remove from the grill and let rest for 5 minutes. Thinly slice the duck breasts against the grain.
8
Plate the sliced duck and drizzle with the prepared sauce. Serve warm alongside spicy tamari noodles, jasmine rice, and a fresh Asian slaw.
Nutrition Information
33.75g
Fat
27.5g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish of this recipe?
The main dish is Grilled Duck Breasts with Asian Glaze.
What spices are used to season the duck?
The duck is seasoned with aromatic five-spice powder and kosher salt.
How should I prepare the duck skin before grilling?
You should score the duck skin in a diamond pattern using a sharp knife, being careful not to cut into the meat.
What ingredients are in the Asian glaze?
The glaze consists of ketchup, hoisin sauce, honey, rice wine vinegar, soy sauce, and a pinch of five-spice powder.
How long should the duck be grilled skin-side down?
Grill the duck skin-side down for about 10 minutes to render the fat and crisp the skin.
What is the target internal temperature for medium-rare duck?
The target internal temperature is 135°F for medium-rare.
How many servings does this recipe yield?
This recipe serves 4 people.
How much fat should be left on the duck breasts after trimming?
Leave approximately 1/4 inch of fat on the duck breasts.
What is the recommended way to slice the duck?
Thinly slice the duck breasts against the grain after resting.
How long should the duck rest after cooking?
Allow the duck to rest for 5 minutes before slicing.
Is this recipe considered healthy?
Yes, it is tagged under 'healthy eating' and provides 35g of protein per serving.
What side dishes are suggested to accompany the duck?
It is recommended to serve the duck with spicy tamari noodles, jasmine rice, and a fresh Asian slaw.
Should I use a meat thermometer?
Yes, use a meat thermometer to ensure the internal temperature reaches 135°F.
How many calories are in one serving?
Each serving contains 550 calories.
What is the protein content per serving?
Each serving provides 35g of protein.
Is there a dessert recommendation for this meal?
Yes, a scoop of lime sorbet is suggested for dessert.
How much five-spice powder is needed for the initial rub?
Two teaspoons of five-spice powder are used for the rub.
What type of salt should be used?
One teaspoon of kosher salt is used in the recipe.
What kind of vinegar is used in the sauce?
Rice wine vinegar is used in the glaze.
What is the heat setting for the grill?
The grill should be preheated to medium-high heat.
How do you prepare the sauce?
Combine the ingredients in a saucepan, simmer over medium heat for 5-7 minutes until thickened, and then cool.
Does the recipe include honey?
Yes, the recipe uses one tablespoon of honey in the glaze.
What is the fat content of this dish?
The dish contains 33.75g of fat per serving.
How many carbohydrates are in a serving?
There are 27.5g of carbohydrates per serving.
Is this dish suitable for outdoor gatherings?
Yes, it is described as a perfect dish for summer dining and outdoor gatherings.
How much hoisin sauce is required?
The recipe requires 1/4 cup of hoisin sauce.
What if I want the duck more cooked than medium-rare?
Grill the second side for longer than the suggested 5-7 minutes until your desired doneness is reached.
What type of noodles are mentioned in the description?
Spicy tamari noodles are mentioned as a pairing.
Is there a garnish for the final plate?
A pinch of five-spice powder is used as a garnish.
What kind of duck breasts are used?
The recipe calls for 4 boneless duck breasts, halved.