Cookbook:Asian Grilled Duck Breasts

Cookbook | Ingredients | Recipes

Grilled Duck Breasts, sliced on the bias

A Mandarin orange glaze adds a nice charred crust to the duck seasoned with Asian spices like ginger and soy.


Serves 4 people


  1. Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.
  2. 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.
  3. Preheat a grill to medium high heat.
  4. Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.
  5. Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using.
  6. 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.
  7. Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.