Cookbook:Asian Grilled Duck Breasts

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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.



  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 1/2. 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.

Serves 4 people