{"id":61617,"date":"2026-06-27T16:17:47","date_gmt":"2026-06-27T20:17:47","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&#038;p=61617"},"modified":"2026-08-07T19:24:32","modified_gmt":"2026-08-07T23:24:32","slug":"grilled-duck-breasts-with-orange","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/grilled-duck-breasts-with-orange\/","title":{"rendered":"Grilled duck breasts with orange"},"content":{"rendered":"<h3>\ud83e\udd86 The completely wild izakaya marinade<\/h3>\n<p>Orange, soy, honey, ginger, sesame and a hint of lime: this izakaya-inspired marinade transforms duck into a deep sweet-and-savory dish that tastes like a Japanese restaurant on your own patio. It&#8217;s the kind of marinade so good you&#8217;ll want to put it on everything. And that&#8217;s exactly what happens: it works just as well on a steak, pork or chicken. The duck soaks it up for 24 hours and comes out grilled, lacquered and juicy.<\/p>\n<h3>\ud83d\udd25 Easier than you think<\/h3>\n<p>Duck intimidates a lot of people, but it&#8217;s a myth. If you can cook a steak, you can cook a delicious duck. All you really need is a meat thermometer to hit medium-rare every time. No stress, no guessing: you read the temperature, you pull it off, you let it rest. That&#8217;s it.<\/p>\n<h3>\u2600\ufe0f The showstopper summer dinner effect<\/h3>\n<p>Slices of rosy duck fanned out, drizzled with an orange sauce, scattered with green onions and toasted sesame seeds: this is the dish that silences the table. Served on a bed of sesame noodles with saut\u00e9ed bok choy, it becomes a complete meal worthy of a night out. But made on your barbecue in under 40 minutes of actual work.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>BBQ grilled duck breasts with an orange, soy and ginger marinade. 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