Grilled Duck Breast With Miso, Ginger and Orange
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 4large duck breasts (about 2 pounds)
- Salt and pepper
- 4tablespoons red miso
- 2tablespoons light soy sauce or tamari
- 1tablespoon sake or mirin
- 1tablespoon grated orange zest
- 1tablespoon grated ginger
- 1garlic clove, minced
- Pinch of cayenne
- 1tablespoon toasted sesame oil
- 4tablespoons freshly squeezed orange juice
- 6ounces small green beans, topped and tailed
- Lettuce leaves, for serving
- 1large mango, peeled and sliced
- Watercress sprigs, for garnish (optional)
- 3tablespoons chopped scallions
Nutritional analysis per serving (6 servings)
210 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 19 grams protein; 670 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.
- Step 2
Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove ¼ cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.
- Step 3
Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.
- Step 4
Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.
- Step 5
Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.
- Step 6
Slice duck crosswise about ⅛-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.
- Keep meat at least 3 inches above coals to prevent scorching, and take care to move meat away from flames if dripping fat ignites. If using stovetop grill or cast-iron pan, regulate heat to keep skin from browning too quickly.
Private Notes
Comments
I cook duck breast frequently. Have not tried grilling however I imagine this technique generates a large amount of fat that you might want to save for another delicious use. I recommend use a skillet to brown the skin side over medium high flame about 5-8 min then transfer to 350 degree oven for 10 min or so. Allow to rest. The fat will be rendered but not burnt and can be stored in a jar in the refrigerator for best ever eggs etc
Slightly off topic but I regularly buy whole a duck from my Korean Grocery, butcher it and make stock with the carcass and extra fat. I store the stock in the fridge for two day. By then the duck fat has risen to the top and solidified. I put the duck fat in a sauté pan with an equal amount of water and simmer at lowest temperature so that it is just bubbling. Water simmers at a lower temp than fat so when it stops bubbling, the fat is rendered. Strain duck fat in a sieve with cheese cloth.
I put drip pans over the middle burner of my gas grill. Set the outer burners on medium high and the middle burner on medium low. Cooked the duck over the pans for the recommended times. This approach worked great! Good color and rendering!
Made one ingredient substitution: I shredded napa cabbage, tossed it with some of the dressing, and used it as a base. The napa provides a more substantial foil to the duck than lettuce leaves.
Fabulous. Made as exactly as written (in a cast iron). Marinaded for 24 hours. Used a farmer’s market duck breast. These are little butter lettuce cups with amazing flavor. Loved the dressing, loved the mango, loved it all. It’s rich so no carb side is necessary. Yum.
My experience with duck is tainted. My dad was a duck hunter and it was always gamey, tough and full of buckshot. I had never cooked duck breast, I bought it by accident with duck legs for confit, so I made both. This was just WOW! I served the breast and the confit on a bed of pasta, and everyone loved it.
Made this, to go with confit, and it was delicious. I put all the duck on a platter with arugula and lightly steamed broccolini, tossed with the leftover marinade (added a little canola oil to thin the dressing). The dish got rave reviews, especially the marinade.
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