Pineapple Teriyaki Grilled Duck

Pineapple Teriyaki Grilled Duck

Smoky grilled duck breast glazed with sweet-tangy pineapple teriyaki for a sticky, caramelized finish.

Total 50 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Sesame, Wheat

Duck breasts are scored and seared to render the fat, then finished on the grill with a pineapple teriyaki glaze that caramelizes into a glossy crust. Grilled pineapple rings on the side echo the glaze's sweetness and add a smoky char. It's a good option for a warm-weather dinner that feels a bit more special than everyday grilling.

Ingredients

  • 4 boneless duck breasts, skin on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3/4 cup pineapple teriyaki sauce, divided
  • 1 fresh pineapple, peeled and cut into 1/2-inch rings
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon vegetable oil

Method

  1. Pat duck breasts dry with paper towels. Using a sharp knife, score the skin in a tight crosshatch pattern, cutting through the fat but not into the meat.

  2. Season both sides of the duck breasts with salt and pepper.

  3. Place duck breasts skin-side down in a cold 9-inch skillet set over medium-low heat. Cook slowly to render the fat, 8 to 10 minutes, until the skin is deep golden and crisp.

  4. Flip the duck breasts and sear the meat side for 1 to 2 minutes to seal. Transfer to a plate, skin-side up.

  5. Preheat a grill to medium-high heat, about 400°F, and brush the grates with vegetable oil.

  6. Place duck breasts skin-side up on the grill and brush the meat side with 1/4 cup pineapple teriyaki sauce. Grill 4 to 5 minutes.

  7. Flip duck breasts skin-side down and brush the skin with another 1/4 cup teriyaki sauce. Grill 3 to 4 minutes, watching for flare-ups from the glaze, until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.

  8. Transfer duck breasts to a cutting board, tent loosely with foil, and rest 5 minutes before slicing.

  9. While the duck rests, grill the pineapple rings over direct heat, turning once, until charred and caramelized at the edges, about 2 to 3 minutes per side.

  10. Slice duck breasts on a slight diagonal and drizzle with the remaining 1/4 cup pineapple teriyaki sauce.

  11. Serve sliced duck alongside grilled pineapple rings, garnished with sliced green onions and toasted sesame seeds.

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    Pineapple Teriyaki Grilled Duck

    Duck breasts are scored and seared to render the fat, then finished on the grill with a pineapple teriyaki glaze that caramelizes into a glossy crust. Grilled pineapple rings on the side echo the glaze's sweetness and add a smoky char. It's a good option for a warm-weather dinner that feels a bit more special than everyday grilling.

    50 min 4 servings 420 cal

    Ingredients

    • 4 boneless duck breasts, skin on
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 3/4 cup pineapple teriyaki sauce, divided
    • 1 fresh pineapple, peeled and cut into 1/2-inch rings
    • 2 green onions, thinly sliced
    • 1 tablespoon sesame seeds, toasted
    • 1 tablespoon vegetable oil

    Method

    1. 1

      Pat duck breasts dry with paper towels. Using a sharp knife, score the skin in a tight crosshatch pattern, cutting through the fat but not into the meat.

    2. 2

      Season both sides of the duck breasts with salt and pepper.

    3. 3

      Place duck breasts skin-side down in a cold 9-inch skillet set over medium-low heat. Cook slowly to render the fat, 8 to 10 minutes, until the skin is deep golden and crisp.

    4. 4

      Flip the duck breasts and sear the meat side for 1 to 2 minutes to seal. Transfer to a plate, skin-side up.

    5. 5

      Preheat a grill to medium-high heat, about 400°F, and brush the grates with vegetable oil.

    6. 6

      Place duck breasts skin-side up on the grill and brush the meat side with 1/4 cup pineapple teriyaki sauce. Grill 4 to 5 minutes.

    7. 7

      Flip duck breasts skin-side down and brush the skin with another 1/4 cup teriyaki sauce. Grill 3 to 4 minutes, watching for flare-ups from the glaze, until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.

    8. 8

      Transfer duck breasts to a cutting board, tent loosely with foil, and rest 5 minutes before slicing.

    9. 9

      While the duck rests, grill the pineapple rings over direct heat, turning once, until charred and caramelized at the edges, about 2 to 3 minutes per side.

    10. 10

      Slice duck breasts on a slight diagonal and drizzle with the remaining 1/4 cup pineapple teriyaki sauce.

    11. 11

      Serve sliced duck alongside grilled pineapple rings, garnished with sliced green onions and toasted sesame seeds.