Asian Grilled Duck Breasts
A Mandarin orange glaze adds a charred crust to the duck seasoned with Asian spices like ginger and soy.
Source and licence
"Asian Grilled Duck Breasts" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Asian_Grilled_Duck_Breasts, revision 4509725), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Asian_Grilled_Duck_Breasts&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4509725
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Asian by a tradition spanning countries: Asian (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 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
Method
- 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.