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
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.
While the duck is marinating, it’s time to make the fried rice. For the rice, melt the butter in theNapoleon 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.
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.
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.
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.