Grilled Duck Breast Marinated with Soy Sauce

Cooking Directions

Step 1 - Prepare the duck breast. With a sharp blade, score the skin. Cut as many scoring lines as possible. Avoid cutting too deep and piercing the meat. It’s often helpful to place the duck breast in the freezer for 10 minutes prior to scoring. This extra step will firm up the skin and make it easier to work with. Season the duck breast with kosher salt and pepper.

Step 2 - Preheat grill to a moderately high temperature (about 400 degrees F). Any grill will do the trick. Grill duck breast skin-side down over indirect heat until the skin is golden and crispy - about 5 to 10 minutes.

Step 3 - While the duck is cooking, combine soy sauce, sriracha, brown sugar, and vinegar in a small sauce pan. Reduce by 25% over medium heat and set the sauce aside.

Step 4 - Flip the duck breast and grill skin side up over indirect heat for about 5 minutes. Cook until the duck breast reaches an internal temperature of about 120 degrees F.

Step 5 - Finally, quickly sear the duck breast on both sides over direct heat for about 15 to 30 seconds per side. Pay careful attention to the flames. This step will provide a nice char. The internal temperature of the duck breast should reach 131 degrees F during this final step. Once it does, set the duck breast aside and cover loosely with foil. It needs to rest for about 10 minutes.

Step 6 - Trim the scallions and brush with duck fat. Set one uncooked scallion aside to slice for garnish. Grill the scallions over direct heat, turning often, until they are nicely charred.

Step 7 - Slice the duck breast and plate on a large serving platter. Top with grilled scallions and then pour sauce evenly over the dish. Garnish with Santa Fe pepper, cilantro, toasted sesame seeds, and freshly chopped scallion. Serve and enjoy immediately.

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