Lucy M. Can we talk about how amazing this Asian Duck with Ginger recipe is? I know duck might seem intimidating if you’ve never cooked it before, but honestly, it’s just as easy as cooking a good steak, maybe even easier!
The secret to this dish is the marinade, which does all the heavy lifting while you go about your day. Just mix up orange juice, soy sauce, honey, fresh ginger, and a few other ingredients, let your duck breasts soak up all those incredible flavors overnight, and then pan-sear them the next day. The result? Tender, juicy duck with this gorgeous glossy glaze that tastes like it came straight from your favorite Asian restaurant. Plus, garnishing with sesame seeds and bean sprouts makes it look so fancy that everyone will think you’re a culinary genius!
Why You’ll Love this Asian Duck with Ginger
There’s something about ginger-glazed duck that just hits different, you know? The combination of tender, juicy duck with that bright ginger marinade creates this perfect balance between sweet and savory that makes your taste buds wake up.
I love how the sesame oil brings this nutty depth, while the orange juice keeps everything fresh and vibrant. The honey doesn’t overpower things either—it just adds subtle sweetness that ties the whole dish together. What really gets me is how versatile this recipe is.
You can serve it over rice, with stir-fried veggies, or even slice it for a fancy dinner party. The baby corn adds that nice textural contrast too. Plus, let’s be honest, anything with ginger automatically feels a little bit fancy.
What Ingredients are in Asian Duck with Ginger?
This ginger-glazed Asian duck recipe combines aromatic marinading ingredients with quality proteins and fresh vegetables to create a restaurant-quality dish at home. The marinade is the star of this recipe, blending citrus brightness with umami depth and warming spice notes. Each component plays an essential role in building the complex flavors that make this dish so memorable and craving-inducing.
Marinade Ingredients:
- ¾ cup orange juice
- 3 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp Chinese rice wine or dry sherry
- 1 tbsp honey
- 2 in (5 cm) piece of fresh ginger, peeled and grated
- 1 garlic clove, crushed
- Salt and black pepper to taste
Duck and Cooking Ingredients:
- 4 × 8–10 oz (250–300 g) skinless duck breasts
- 1 tbsp sunflower oil
- 8 ears baby corn
Garnish:
- Bean sprouts
- 1 tbsp toasted sesame seeds
After enjoying this Asian Duck with Ginger, discover the comforting flavors of our Mary Berry Chicken Curry, where tender chicken simmers in aromatic spices for an unforgettable meal.
How to Make this Asian Duck with Ginger
- Start by making the marinade: in a large bowl, whisk together the orange juice, soy sauce, sesame oil, rice wine or sherry, honey, fresh ginger, and garlic until well combined, then season generously with salt and pepper.
- Using a sharp knife, score several diagonal slashes across the skin side of each duck breast, being careful not to cut all the way through to the meat.
- Place the duck breasts in the marinade, turning them to ensure they’re well coated on all sides. Cover the bowl and refrigerate for approximately 30 minutes to let the flavors infuse.
- Remove the duck breasts from the marinade, setting aside the liquid for later use. Heat the oil in a large frying pan over high heat.
- Add the duck breasts to the hot pan and cook over high heat for 10–12 minutes, turning them frequently to ensure even cooking, until the meat is tender and cooked to your liking.
- Pour the reserved marinade into the pan with the duck and let it simmer for 2–3 minutes until the sauce reduces slightly and becomes glossy.
- While the duck is resting, drain the baby corn and make several lengthwise cuts in each piece, keeping them connected at the stem end so they fan out attractively.
- To plate, slice each duck breast on the diagonal into thin pieces and arrange them on 4 individual serving plates. Spoon the hot, reduced sauce over the sliced duck, add the decorative baby corn alongside, and garnish with fresh bean sprouts and a sprinkle of toasted sesame seeds. Serve immediately while hot.
Asian Duck with Ginger
Ingredients
Method
- Start by making the marinade: in a large bowl, whisk together the orange juice, soy sauce, sesame oil, rice wine or sherry, honey, fresh ginger, and garlic until well combined, then season generously with salt and pepper.
- Using a sharp knife, score several diagonal slashes across the skin side of each duck breast, being careful not to cut all the way through to the meat.
- Place the duck breasts in the marinade, turning them to ensure they’re well coated on all sides. Cover the bowl and refrigerate for approximately 30 minutes to let the flavors infuse.
- Remove the duck breasts from the marinade, setting aside the liquid for later use. Heat the oil in a large frying pan over high heat.
- Add the duck breasts to the hot pan and cook over high heat for 10–12 minutes, turning them frequently to ensure even cooking, until the meat is tender and cooked to your liking.
- Pour the reserved marinade into the pan with the duck and let it simmer for 2–3 minutes until the sauce reduces slightly and becomes glossy.
- While the duck is resting, drain the baby corn and make several lengthwise cuts in each piece, keeping them connected at the stem end so they fan out attractively.
- To plate, slice each duck breast on the diagonal into thin pieces and arrange them on 4 individual serving plates. Spoon the hot, reduced sauce over the sliced duck, add the decorative baby corn alongside, and garnish with fresh bean sprouts and a sprinkle of toasted sesame seeds. Serve immediately while hot.
Asian Duck with Ginger Substitutions and Variations
Want to make this dish work with what you’ve got in your kitchen, or are you just looking to switch things up a bit. I’d swap the orange juice for lime or lemon juice if I’m feeling adventurous—the acidity still balances that rich duck beautifully.
Not into sesame oil? Coconut oil works too, though you’ll lose some of that toasty depth. For the rice wine, honestly, any dry white wine handles the job fine.
Baby corn not your thing? I’d toss in snap peas or bok choy instead. Prefer chicken? Go for it, just reduce cooking time.
Ginger-phobic? Use minced garlic and a pinch of white pepper instead. The marinade’s flexible enough that you won’t mess it up, I promise.
What to Serve with Asian Duck with Ginger
Now that you’ve got the marinade dialed in and know how to adapt it to your pantry, let’s talk about what actually goes on the plate alongside that gorgeous ginger-glazed duck. I’d lean toward simple sides that won’t compete with those bold Asian flavors.
Steamed jasmine rice soaks up the glaze beautifully, while stir-fried bok choy or broccoli adds color and crunch. Those baby corn ears from the recipe? They’re doing serious work already.
Fresh bean sprouts and scallions brighten everything up, cutting through richness like nobody’s business. Consider adding a quick cucumber salad with rice vinegar and sesame oil for contrast. The key here is balance—you want sides that complement rather than overshadow your star player. Keep it light, keep it fresh.
Final Thoughts
Making ginger-glazed Asian duck doesn’t have to feel like you’re defusing a bomb in your kitchen, you know. The marinade does most of the heavy lifting, infusing those duck breasts with complex flavors while you’re basically just watching. Once you nail the sear on that sunflower oil, you’re golden. What’s brilliant about this dish is how it balances sweet honey, salty soy, and that zingy ginger kick without overwhelming your palate. The baby corn adds texture, those bean sprouts bring freshness, and toasted sesame seeds? They’re the cherry on top. You’ll find this recipe works for weeknight dinners or when you’re trying to impress someone. It’s approachable yet feels restaurant-quality, which is honestly the sweet spot.
