Asian Grilled Duck Breasts

• 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

Ingredients for 4 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.

2. 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. 3

   Preheat a grill to medium high heat.

   Grill or barbecueStovetop
4. 4

   Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.

   Food processor
5. 5

   Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using.

   Stovetop
6. 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.

   Grill or barbecue
7. 7

   Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.

   Stovetop