RCI-MT.006.0085.001
Asian Grilled Duck Breasts
A Mandarin orange glaze adds a nice charred crust to the duck seasoned with Asian spices.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (7-8 ounce) boneless duck breasts4 unit
- (5 mL) salt1 tsp
- (5 mL) freshly ground black pepper1 tsp
- (5 mL) ground ginger1 tsp
- tbs (7.5 mL) red pepper flake1/2 unit
- star anise pod1 unitground
- (10 mL) curry powder2 tsp
- (2.5 mL) freshly ground cinnamon1/2 tsp
- (5 mL) dried basil1 tsp
- (10 mL) garlic powder2 tsp
- (120 mL) canned Mandarin orange wedges (syrup pack)1/2 cupdrained
- tbs (15 mL) soy sauce1 unit
- tbs (30 mL) honey2 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.
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.