Grilled duck breasts with orange

Name: Grilled duck breasts with orange
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 to 3
Cuisine: Québécoise
Ingredients: 3 large duck breasts; Salt and freshly ground pepper; ¼ cup (60 ml) soy sauce; ¼ cup (60 ml) white wine; ¼ cup (60 ml) honey; 1 tbsp (15 ml) mirin; 1 tbsp (15 ml) finely grated fresh ginger; ½ tsp (2.5 ml) toasted sesame oil; 4 garlic cloves, finely chopped; Juice and zest of 2 large oranges; Juice and zest of 1 lime; 2 green onions, thinly sliced; Toasted sesame seeds

Preparation 20 min
Refrigeration 24 h
Cooking 15 min
Servings 2 to 3
Freezing I do not suggest

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For the duck

3 large duck breasts
Salt and freshly ground pepper

For the orange marinade

¼ cup (60 ml) soy sauce
¼ cup (60 ml) white wine
¼ cup (60 ml) honey
1 tbsp (15 ml) mirin
1 tbsp (15 ml) finely grated fresh ginger
½ tsp (2.5 ml) toasted sesame oil
4 garlic cloves, finely chopped
Juice and zest of 2 large oranges
Juice and zest of 1 lime

For garnish

2 green onions, thinly sliced
Toasted sesame seeds

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Preparation

Place the duck breasts on a work surface and score the skin in a crosshatch pattern every ¾ inch (2 cm), without cutting into the flesh. Set aside.
In a large airtight container, combine the soy sauce, white wine, honey, mirin, ginger, sesame oil, garlic, juice and zest of the 2 oranges, and the juice and zest of the lime. Season with salt and pepper.
Reserve ¼ of the marinade in the refrigerator (to drizzle over the duck at serving). Place the breasts in the container with the remaining marinade, flesh side down, close and toss to coat well. Refrigerate for 24 hours.
Remove the duck from the refrigerator 30 minutes before cooking and the reserved marinade 1 hour before, so it isn’t ice-cold when poured over the hot duck. Preheat the barbecue to high heat, then turn off one burner on one side.
Place the breasts over the unlit burner, fat side down, close the lid and cook for 5 to 6 minutes using indirect heat (watch carefully, flames can flare up and burn the fat).
Reduce the lit side to medium heat and transfer the breasts there, flesh side down. Grill for 4 minutes, rotate 45° and continue for 4 more minutes, until the internal temperature reaches about 130 °F (54 °C), moving the meat if there are too many flare-ups. Remove the duck from the heat, cover with aluminum foil and let rest for 5 minutes: the temperature will climb a few degrees to reach the perfect medium-rare. Slice thinly.
Drizzle the duck with the reserved marinade, scatter with green onions and toasted sesame seeds, then serve immediately with sesame noodles and bok choy.