Now that you’re all turkey’d out, it’s time to get your hands on some breasts (hehe… we said “breasts”); duck breasts, that is. This tasty fowl is not so foul, and we think it’s a pretty awesome option in lieu of red meat or boring old boneless, skinless chicken breasts.

Sake-Glazed Grilled Duck Breasts

Inspired by Andrew Zimmern’s Grilled Duck Breast with Sake & Soy Glaze

Serves 2

INGREDIENTS:

2/3 cup soup, from 1 package instant miso soup (we used mishima spicy all natural soup)

1 ½ cups sake

2/3 cup dry white wine (we used pinot grigio – and then drank the rest of the bottle)

1/3 cup reduced-sodium soy sauce

1 tablespoon rice vinegar

¼ cup white sugar

1 teaspoon grape seed oil

1 teaspoon sesame oil

2 boneless, skin-on duck breasts

2 portions of rice, cooked according to package directions

Sliced scallions, to serve

Sesame seeds, to garnish

Instructions

Step 1: Assemble your ingredients.

Step 2: Make the miso soup according to package directions – ours made 2/3 of a cup, but if yours makes more or less, add or reduce soup accordingly.

Step 3: Add the soup, sake, wine, soy sauce, vinegar, and sugar to a medium saucepan over medium-high heat.

Step 4: Drink some wine, and allow your duck to rest. Get it? See? The duck is resting! WITH WINE!

Step 5: Stir it until it starts to boil, and then reduce the heat to medium and continue to cook until it’s reduced by about half. Cool and set aside.

 Step 6: Place a cast-iron pan on a cold grill and turn it on to medium heat.

 Step 7: While the pan is heating, score the duck skin with a sharp knife.

 Step 8: Once the pan is fully heated, pour the oils in the pan and brush to distribute.

 Step 9: Place the duck breasts on the preheated pan, skin-side down.

Step 10: Cook the breasts (hehe…) for 15 minutes, and then using an oven mitt to carefully hold the pan, discard most of the oil in the pan and return it to the grill.

Step 11: Flip the breasts over, continue to cook for a few minutes, and then pour the sauce over the duck, letting it simmer in the flavourful goodness until the sauce is reduced even further, has nicely glazed the breasts (HA!), and the meat is cooked through.

 Step 12: Serve on top of a bed of prepared rice, and top with sesame seeds and scallions.  Do not share.

Step 13: Dammit, the dog got the duck, didn’t she?