Thai Basil Coconut Grilled Duck

Ingredients

• 4 boneless duck breasts, skin on
• 1 cup coconut milk
• 1/4 cup fresh Thai basil leaves, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 lime, juiced
• 1 red Thai chile, thinly sliced
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh Thai basil leaves, whole, for garnish

Method

1. 1

   Score the duck breast skin in a crosshatch pattern, cutting through the fat but not into the meat.

2. 2

   In a bowl, whisk together coconut milk, chopped Thai basil, garlic, ginger, fish sauce, brown sugar, soy sauce, lime juice, and sliced chile.

3. 3

   Place duck breasts in a shallow dish or zip-top bag, pour in two-thirds of the marinade, reserving the rest, and turn to coat.

4. 4

   Cover and refrigerate to marinate.

5. 5

   Remove duck from the refrigerator and let sit at room temperature for 15 minutes before cooking.

6. 6

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

7. 7

   Pat duck breasts dry, season with salt and pepper, and place skin-side down on the grill.

8. 8

   Grill skin-side down, pressing occasionally, until the skin is crisp and well-rendered.

   7:00 · Grill skin side
9. 9

   Flip and grill the second side until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.

   5:00 · Grill second side
10. 10

    Transfer duck to a cutting board and let rest.

    5:00 · Rest duck
11. 11

    While the duck rests, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat.

12. 12

    Simmer the sauce, stirring occasionally, until slightly thickened.

    5:00 · Simmer sauce
13. 13

    Slice duck breasts against the grain and arrange on plates.

14. 14

    Spoon the warm coconut basil sauce over the sliced duck and garnish with whole Thai basil leaves.