Crispy Duck With Orange-Ginger Glaze

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READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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