Grilled Szechuan Duck Breast

Grilled Szechuan Duck Breast


  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon hot chili sauce with garlic (such as Kame)
  • 2 (14-ounce) packages boneless whole duck breasts, thawed
  • 1 teaspoon five-spice powder
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons minced fresh cilantro (optional)


Prepare grill; set to medium heat.

Combine first 5 ingredients in large zip-top plastic bag. Seal bag; marinate in refrigerator 30 minutes, turning occasionally.

Remove duck from bag, reserving marinade. Sprinkle meat side of breasts with spice powder; place breasts on grill rack, skin side up. Cook 8 minutes on each side or until desired degree of doneness; remove from heat, and let stand 5 minutes.

Combine reserved marinade and broth in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes).

Carefully remove skin from breasts; cut each breast in half. Cut each breast half into 1/2-inch-thick slices; arrange duck onto each plate. Spoon sauce over duck; sprinkle with cilantro, if desired.

    Szechuan cuisine is known for its spicy dishes. For more heat, add some extra chili sauce. Serve with snow peas and vegetable fried rice.
  • Yield: 4 servings (serving size: about 5 ounces duck, 1 tablespoon sauce, and 1 1/2 teaspoons cilantro)

Nutritional Information

Calories per serving: 248
Caloriesfromfat per serving: 26%
Fat per serving: 7.2g
Saturated fat per serving: 1.3g
Monounsaturated fat per serving: 2.7g
Polyunsaturated fat per serving: 2g
Protein per serving: 41.9g
Carbohydrate per serving: 1.5g
Fiber per serving: 0.1g
Cholesterol per serving: 213mg
Iron per serving: 7.2mg
Sodium per serving: 532mg
Calcium per serving: 21mg