Crispy Duck with Orange-Ginger Glaze


by: Army Mom

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serves: 4

4 boneless duck breast halves (6-8 ounces each and about 1/2 inch thick)


1/4 cup orange juice concentrate, thawed

1/4 cup hoisin sauce

1 tablespoon cider vinegar

1 tablespoon grated ginger

2 teaspoons dark sesame oil

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon Tabasco® sauce

Nutrition Facts
Crispy Duck with Orange-Ginger Glaze

Servings Per Recipe: 4

Amount per Serving

Calories: 276

  • Total Fat: 10.1 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 131.5 mg
  • Sodium: 655.2 mg
  • Total Carbs: 9.6 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 5.7 g
  • Protein: 34.5 g

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1.  To prepare the marinade: In a large bowl, whisk the marinade ingredients.

2.  Trim the duck breasts of any skin or fat that hangs over the edges. Score the skin in a diamond pattern with cross hatches at 1/2-inch intervals, but do not cut into the flesh. Place the duck in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

3.  Remove the duck from the bag and discard the marinade. Grill, skin side down first, over Direct Low heat until the internal temperature reaches 160°F, 12 to 15 minutes, turning once. The juices should be slightly pink; the skin, golden brown and crisp. Let the duck rest for 3 to 5 minutes. Serve warm.

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