Crispy Duck With Orange-Ginger Glaze

Weber’s Real Grilling

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• Marinade

• 1⁄4 cup  orange juice concentrate, thawed
• 1⁄4 cup hoisin sauce
• 1  tablespoon cider vinegar
• 1  tablespoon  grated gingerroot
• 1  teaspoon  dark sesame oil
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon Tabasco sauce

• Meat

• 4 (6 -8 ounce)  boneless duck breast halves, about 1/2 inch thick

Directions

1. Prepare marinade: in a big bowl, whisk the marinade ingredients together.
2. Trim duck breasts of any skin or fat that hangs over the edges.
3. Score the skin in a diamond pattern with cross hatches at ½ inch intervals, but do not cut into the flesh.
4. Place duck in a large zip-lock plastic bag and pour in the marinade.
5. Press out the air and seal tightly; turn bag to distribute marinade; place in a bowl and refrigerate for 1-2 hours.
6. Remove duck from bag and discard marinade.
7. Grill, skin side down, over Direct Low heat until the internal temperature reaches 160°, 12-15 minutes, turning once.
8. The juices should be lightly pink; the skin golden brown and crisp.
9. Let rest for 3-5 minutes; serve warm.