Asian Grilled Duck Breasts
Photo: No machine-readable author provided. Chensiyuan assumed (based on copyright claims)., CC BY-SA 3.0
Grilled duck breast with a sticky Mandarin orange glaze makes a dinner that looks far more complicated than it is. The skin is scored and rubbed with a warm spice blend of ginger, star anise, cinnamon and curry powder, then brushed with a reduced puree of oranges, honey, soy and chile paste. The sugars char at the edges while the meat stays medium rare, and extra glaze is boiled for dipping.
Instructions
Stir together the salt, black pepper, ginger, red pepper flake, ground star anise, curry powder, cinnamon, dried basil and garlic powder in a small bowl. Set the spice mixture aside.
Score the skin of each duck breast in a diamond pattern, cutting through the skin without piercing the flesh underneath. Rub the spice mixture over both sides of every breast, then refrigerate for at least 1 hour.
Heat a grill to medium high. While it heats, blend the drained Mandarin oranges, soy sauce, honey and chile paste in a food processor until the mixture is completely smooth.
Pour the puree into a large saucepan and bring it to a boil over medium high heat. Cook until it has reduced by half, then let it cool before you use it on the duck.
Grill the duck breasts for 4 to 5 minutes, brushing them generously with the glaze once or twice. Turn them over and grill another 3 to 4 minutes, brushing once or twice more, which gives a medium rare breast.
Bring the leftover glaze to a boil, pour it into a dipping bowl and serve it alongside the sliced or whole duck.
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