Crispy Duck With Orange-Ginger Glaze |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Weber’s Real Grilling Ingredients:
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 |
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 1/2 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.
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