Duck with Ginger and Lime
Infuse your dinner table with bold, zesty flavors by serving Duck with Ginger and Lime, a gourmet dish that's both elegant and incredibly simple to prepare. Tender duck breasts are elevated with a delicious marinade made from fresh grated ginger, zesty lime juice, fragrant garlic, soy sauce, and a touch of honey, balancing savory and sweet with every bite. The secret lies in crisping the duck skin to golden perfection while keeping the meat juicy and tender. Finished with a glossy, tangy sauce and garnished with vibrant green onions, this dish is as visually stunning as it is flavorful. Ready in just 35 minutes, it's a perfect option for an impressive weeknight dinner or a special occasion. Pair it with steamed jasmine rice or a light side salad for a meal that's as balanced as it is unforgettable.
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Recipe Information
Ingredients
- 4 pieces Duck breast
- 2 tablespoons (grated) Fresh ginger
- 3 cloves (minced) Garlic
- 3 tablespoons Lime juice
- 1 teaspoon Lime zest
- 2 tablespoons Soy sauce
- 1.5 tablespoons Honey
- 2 teaspoons Sesame oil
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons (freshly ground) Black pepper
- 2 stalks (sliced thinly for garnish) Green onions
Instructions
Start by patting the duck breasts dry with paper towels and scoring the skin in a crosshatch pattern, being careful not to cut into the meat.
Season the duck breasts with salt and freshly ground black pepper on both sides.
In a small bowl, whisk together the grated ginger, minced garlic, lime juice, lime zest, soy sauce, honey, and sesame oil to create the marinade.
Coat the duck breasts with the marinade, ensuring they are evenly covered. Allow the duck to marinate for at least 15 minutes at room temperature.
Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, place the duck breasts skin-side down in the pan.
Cook the duck breasts for about 5-7 minutes on the skin side, or until the fat has rendered and the skin is crispy and golden brown.
Turn the duck breasts over and cook for another 3-5 minutes for medium-rare, or longer if you prefer them more well done. Adjust the cooking time depending on the thickness of the duck breasts.
Remove the duck breasts from the skillet and let them rest on a plate for 5 minutes to retain their juices.
While the duck is resting, pour any remaining marinade into the skillet and bring it to a gentle simmer for about 2-3 minutes to thicken slightly.
Slice the rested duck breasts thinly and drizzle the thickened sauce over them.
Garnish with sliced green onions and serve immediately. This dish pairs beautifully with steamed rice or a crisp salad.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.2 g | 344% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 28.2 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 2134 mg | 45% | |
*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.
