Asian Grilled Duck Breasts
A Mandarin orange glaze adds a charred crust to the duck seasoned with Asian spices like ginger and soy.
Servings
4
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
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.
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.
4–5 minutes
Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.