RCI-MT.004.0025.001
Asian Grilled Duck Breasts
A Mandarin orange glaze adds a nice charred crust to the duck seasoned with Asian spices.
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultyadvanced
Ingredients
- 4 unit
- 1 tsp
- 1 tsp
- 1 tsp
- 1/2 unit
- star anise pod1 unitground
- 2 tsp
- 1/2 tsp
- 1 tsp
- 2 tsp
- (120 mL) canned Mandarin orange wedges (syrup pack)1/2 cupdrained
- 1 unit
- 2 unit
- tbs (22.5 mL) chile paste1 1/2 unit
Method
1
Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.
5 minutes
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.
65 minutes
3
Preheat a grill to medium high heat.
5 minutes
4
Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.
3 minutes
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.
15 minutes
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.
8 minutes
7
Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.
3 minutes