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Asian Grilled Duck Breasts
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4509725
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 4 ea. (28–32 oz / 800–900 g) boneless duck breasts
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) ground ginger
- ½ tbsp (7.5 ml) red pepper flake
- 1 star anise pod, ground
- 2 tsp (10 ml) curry powder
- ½ tsp (2.5 ml) freshly ground cinnamon
- 1 tsp (5 ml) dried basil
- 2 tsp (10 ml) garlic powder
- ½ cup (120 ml) canned Mandarin orange wedges in syrup, drained
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) honey
- 1½ tbsp (22.5 ml) chile paste
Directions
- Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.
- Score skin of duck in a diamond pattern, being careful not to cut into flesh. Rub both sides of each duck breast with spice mixture. Refrigerate for at least 1 hour.
- Preheat a grill to medium high heat.
- Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.
- Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using.
- Grill duck on the preheated grill 4–5 minutes, brushing liberally with sauce once or twice. Flip and cook another 3–4 minutes, brushing liberally with glaze once or twice, for medium rare.
- Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.