Ginger Orange Duck Breasts

I bought duck breast from Dines Farms at the Tanger Arches in Deer Park Farmer's Market.  The meat is pasture raised and delicious. I decided to make them in an Asian style and looked to see what I had in the fridge - orange and ginger made a great marinade and sauce for the grill. 

Ingredients:

2 duck breasts
1/4 cup olive oil
juice from 1 large orange
1 TBS minced ginger
salt
pepper

Here's how:

Cut cross hatched in the fat on top of the meat.  This is done by cutting into the fat all the way to the meat (but not into it) in one direction about 1/2 inch apart, turn the meat 90 degrees and repeat.

Place the oil, juice, ginger, salt and pepper into a zip top bag or small container.

Oil, salt and pepper

Fresh squeezed OJ

All marinade ingredients into the container

Place the duck into the marinade and let sit at least an hour but overnight is best.

You can see the cross hatching here

Heat the grill to medium heat.

Place the duck on the grill, fat side down and cook until the fat renders out and the skin is cooked.  Pour some marinade onto the meat side while meat is cooking.

Meat is fat side down and marinade on the meat side

Flip the duck and pour some more marinade on the duck.

Meat flipped and marinade on the fat side

Meat grilling

 Grill until the duck is cooked all the way.


The skin may not get totally crispy so remove it if it is rubbery after cooking.  Keeping it on while cooking helps to keep the meat moist.