This Honey Sriracha Grilled Duck Breast with Duck Skin Cracklins makes for a heartwarming holiday meal.
Honey Sriracha Grilled Duck Breast with Duck Skin Cracklins
Sweet and spicy flavors add an Asian flair to this local waterfowl.
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- ½ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 2 tablespoons garlic-chile sauce, such as Sriracha
- 6 duck breasts, skin removed and reserved 4 tablespoons cornstarch, divided
- Vegetable oil for frying
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided
- 1 ½ teaspoons ground black pepper,divided
- Garnish: fresh cilantro, crushed red pepper, chopped green onion
- 1. In a small bowl, whisk together ½ cup water, vinegar, honey, brown sugar, soy sauce, oil, garlic, ginger, and garlic-chile sauce. Divide mixture in half.
- In a large resealable plastic bag, combine duck breasts and half of the vinegar mixture. Seal bag, and toss to coat duck breasts. Refrigerate 30 minutes or up to overnight. Let duck come to room temperature before cooking.
- Using kitchen shears, cut duck skin into long thin strips, about ¼ to ½ inch wide and 4 inches long. In a small bowl, combine skin and 3 tablespoons cornstarch. Let stand at least 30 minutes.
- To remaining vinegar mixture, add remaining 1 tablespoon cornstarch and whisk until smooth. Transfer to a small saucepan over medium heat, and whisk constantly, until thickened. Remove from heat, and keep warm.
- In a large Dutch oven, pour oil to a depth of 2 inches. Heat oil over medium-high heat until a candy or deep-fry thermometer reads 350°. Fry duck skins until curled and golden brown, 4 to 5 minutes. Drain on paper towels, and sprinkle with 1/2 teaspoon kosher salt.
- Preheat grill to medium high (350° to 400°). Remove duck breasts from marinade, and discard marinade. Season each duck breast with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Place duck breasts over direct heat on grill. Grill, with lid open, turning once, 4 to 5 minutes per side for medium rare or to desired doneness.
- Remove from grill, and brush with reserved vinegar glaze. Let duck rest 5 to 10 minutes. Serve with fried duck skins and additional glaze. Garnish with cilantro, crushed red pepper, and green onion, if desired.
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