Cookbook:Asian Grilled Duck Breasts
A Mandarin orange glaze adds a nice charred crust to the duck seasoned with Asian spices like ginger and soy.
Serves 4 people
- 4 (7-8 ounce) (200-225 g) boneless duck breasts
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) freshly ground black pepper
- 1 tsp (5 mL) ground ginger
- ½ tbs (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 (syrup pack), drained
- 1 tbs (15 mL) soy sauce
- 2 tbs (30 mL) honey
- 1½ tbs (22.5 mL) chile paste
- 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.