Grilled Asian Duck Breasts
Indulge in the rich, savory flavors of Grilled Asian Duck Breasts, a show-stopping dish that combines succulent duck with a bold and aromatic marinade. This recipe features perfectly scored duck breasts that are marinated in a mouthwatering blend of soy sauce, hoisin sauce, sesame oil, honey, and freshly grated ginger, delivering a perfect balance of sweet, savory, and spicy notes. Grilled to crispy, golden perfection and basted for maximum flavor, the duck is finished with a garnish of toasted sesame seeds and fresh scallions for added texture and a pop of color. Ready in under 40 minutes (excluding marinating time), this stylish dish is perfect for entertaining or elevating your weeknight dinner. Pair it with steamed rice or an Asian-inspired salad for a delicious and elegant meal.
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Recipe Information
Ingredients
- 4 pieces Duck breasts
- 0.25 cup Soy sauce
- 0.25 cup Hoisin sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Ginger (freshly grated)
- 2 whole Garlic cloves (minced)
- 0.5 teaspoon Red pepper flakes
- 2 stalks Scallions (sliced thinly for garnish)
- 1 tablespoon Sesame seeds (toasted, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Using a sharp knife, score the skin of each duck breast in a crisscross pattern, being careful not to cut into the meat underneath.
In a medium bowl, whisk together the soy sauce, hoisin sauce, sesame oil, honey, rice vinegar, ginger, garlic, and red pepper flakes until smooth.
Place the duck breasts in a large resealable plastic bag and pour in half of the marinade. Seal the bag and refrigerate for at least 2 hours or up to overnight. Reserve the other half of the marinade for basting.
Remove the duck breasts from the marinade and pat them dry with paper towels. Discard the used marinade.
Preheat your grill to medium-high heat (about 375–400°F). Lightly oil the grill grates to prevent sticking.
Season both sides of the duck breasts with salt and black pepper.
Place the duck breasts skin-side down on the grill. Grill for 5–7 minutes or until the skin is crispy and golden brown. Baste with the reserved marinade while grilling.
Flip the duck breasts and continue to cook for another 5–7 minutes, or until an internal temperature of 135°F for medium-rare is reached, or cook to your preferred doneness.
Remove the duck breasts from the grill and allow them to rest for 5 minutes before slicing.
Slice the duck breasts thinly and arrange them on a serving platter.
Garnish with sliced scallions and toasted sesame seeds. Serve immediately.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 5964 mg | 259% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 53.3 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1317 mg | 28% | |
*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.
