Soy and Honey Marinated Duck with Broccoli Fried Rice

Posted on Nov 21, 2016
by Andrea Alden
Categorie : Poultry

Duck is savory and definitely different. It pairs beautifully with aromatics like thyme and sage. Duck can just as easily go with a delightful and sweet maple-butter. However, in search of something a little different, I decided to make Soy and Honey Marinated Duck with Broccoli Fried Rice. These duck breasts are marinated in soy, honey, sesame oil, and sake, then grilled to a perfect medium rare and served atop a bed of fresh fried rice, chock full of veggies. This delicious dish will be a fan favorite as soon as you serve it.


  • 4 duck breasts
  • 3 tbsp. honey
  • 1 clove garlic, grated
  • 1 tbsp. sesame oil
  • 1/3 cup of sake
  • ¼ cup of soy sauce
  • pinch of red chili flakes
  • ¼ cup of brown sugar
  • ¼ cup of sake (additional to above)

Broccoli fried rice

  • 1 cup uncooked rice
  • 1 tbsp. butter
  • 1 clove garlic, grated
  • 2½ cups chicken stock
  • 3 tbsp. soy sauce
  • 2 crowns of broccoli, florets removed and cut into small pieces
  • 1 yellow pepper, chopped
  • 1 onion, chopped
  • ¼  cup chopped carrot
  • salt and pepper to taste


Step 1
In a non-reactive bowl, combine the honey, garlic, sesame oil, sake, soy, and chili flakes. Slash the skin and fat on the duck breasts without cutting into the meat, then marinate them in the honey-soy mixture for at least 30 minutes, up to 24 hours.
Step 2
While the duck is marinating, it’s time to make the fried rice. For the rice, melt the butter in the Napoleon Stainless Steel Wok. Add the rice and toast it, coating completely with the melted butter, about 2 minutes. Add the broccoli, onion, pepper, and carrots. Pour in ¼ cup of broth at a time to the mixture and stir until the rice has soaked up each addition of liquid. Add the garlic at about the halfway point. Repeat until the rice is fully cooked. Add the soy sauce, salt and pepper to taste and keep warm.
Step 3
Preheat the grill to 450°F. Remove the duck from the marinade and reserve the marinade. Grill the duck, skin side down, for 5 minutes, or until the skin gets grill marks and crisps up. Flip the duck and move it to the “off” side of the grill. Use a meat thermometer to ensure that the duck gets to an internal temperature of 160°F. Move it back over direct heat, skin side down for another 2 to 3 minutes, just enough time to really get a good crisp on. Watch that duck! It’s fattier than most fowl and will cause flare-ups. Don’t burn the skin.
Step 4
While the duck is grilling, heat the reserved marinade to a boil, adding the brown sugar and sake. Once boiling, turn down to a simmer and continue to simmer for at least 5 minutes, or until you’re ready to serve the duck.
Step 5
When the duck has reached temperature, rest it for 5 to 10 minutes before slicing. Serve over a bed of hot fried rice, topped with a drizzle of the simmered marinade and some chopped green onion.

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