Chinese Apricot Duck on the Grill Bbq
Elevate your summer grilling game with this indulgent Chinese Apricot Duck on the Grill BBQ. Perfectly seared, skin-on duck breasts are coated in a delicate blend of aromatic spices, including Chinese five-spice powder and ginger, before being basted with a luxuriously tangy-sweet apricot glaze infused with soy sauce, hoisin, and honey. The result is irresistibly crispy skin and tender, juicy meat that’s bursting with bold, Asian-inspired flavors. Garnished with vibrant green onions and nutty toasted sesame seeds, this dish is as stunning to serve as it is delicious to eat. Ready in just 35 minutes and ideal for a sophisticated barbecue night, this recipe pairs beautifully with steamed jasmine rice or charred vegetables.
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Recipe Information
Ingredients
- 4 pieces duck breasts (skin-on)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon ginger powder
- 1 teaspoon Chinese five-spice powder
- 0.5 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 2 stalks green onions (chopped, for garnish)
- 2 teaspoons sesame seeds (toasted, for garnish)
Instructions
Pat the duck breasts dry with paper towels, and score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt, ground black pepper, garlic powder, ginger powder, and Chinese five-spice powder. Massage the spices into the meat for even coverage.
In a small saucepan, combine the apricot preserves, soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil. Cook over medium heat for 3-5 minutes, stirring frequently, until the mixture forms a smooth glaze. Remove from heat and set aside.
Preheat the grill to medium-high heat (about 375°F to 400°F). Oil the grates lightly to prevent sticking.
Place the duck breasts skin-side down on the grill. Cook for 5-6 minutes, or until the skin is crispy and golden brown. Flip the breasts and cook for an additional 4-5 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
In the final 2 minutes of cooking, brush the duck breasts generously with the apricot glaze on both sides. Be careful not to burn the glaze.
Remove the duck from the grill and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
Slice the duck breasts thinly against the grain. Arrange on a platter and garnish with chopped green onions and toasted sesame seeds.
Serve immediately with any remaining apricot glaze on the side for dipping or drizzling.
Nutrition Facts
Calories |
3959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.3 g | 366% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 127.8 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2430 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
