Asian Grilled Duck Breasts Recipe With Sweet Mandarin Orange Glaze

Asian Grilled Duck Breasts offer a delightful blend of flavours with a Mandarin orange glaze. This dish combines the rich taste of duck with Asian spices like ginger and soy. The glaze creates a charred crust that enhances the overall taste. This recipe serves four and is moderately difficult to prepare, making it a great choice for a special meal.

• 4 boneless duck breasts (28-32 oz / 800-900 g)
• 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 flakes
• 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) chili paste

• Grill
• Food processor
• Saucepan

Procedure

1. Combine salt, pepper, ginger, red pepper flakes, star anise, basil, curry powder, cinnamon, and garlic powder. Set aside.
2. Score the skin of the duck in a diamond pattern without cutting into the flesh. Rub both sides of each duck breast with the spice mixture. Refrigerate for at least one hour.
3. Preheat the grill to medium-high heat.
4. Pulse oranges, soy sauce, honey, and chili 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 half. Let cool before using.
6. Grill duck on the preheated grill for 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.

Nutritional Values