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Asian Grilled Duck Breasts
A Mandarin orange glaze adds a charred crust to the duck seasoned with Asian spices like ginger and soy.
Ingredients
- boneless duck breasts, 28–32 oz / 800–900 g total; boneless4 ea.
- salt, 5 ml1 tsp
- freshly ground black pepper, 5 ml; freshly ground1 tsp
- ground ginger, 5 ml1 tsp
- red pepper flake, 7.5 ml1/2 tbsp
- star anise pod, ground1 pod
- curry powder, 10 ml2 tsp
- freshly ground cinnamon, 2.5 ml; freshly ground1/2 tsp
- dried basil, 5 ml; dried1 tsp
- garlic powder, 10 ml2 tsp
- canned Mandarin orange wedges in syrup, 120 ml; canned Mandarin orange wedges in syrup, drained1/2 cup
- soy sauce, 15 ml1 tbsp
- honey, 30 ml2 tbsp
- chile paste, 22.5 ml1 1/2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.