Recipe courtesy of Bobby Flay
Total:
35 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 4 duck breasts, trimmed of excess fat
  • Salt and freshly ground black pepper
  • Asian Spice Rub, recipe follows
  • Ginger-Garlic-Chile Glaze, recipe follows
  • 1 bunch green onions, grilled
  • Flour tortillas, grilled or warmed through
Asian Spice Rub:
  • 2 tablespoons Spanish paprika
  • 1 tablespoon dry mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground star anise
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground red pepper
Ginger-Garlic-Chili Glaze:
  • 2 tablespoons peanut oil
  • 2-inch piece ginger, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek)
  • 1/2 cup honey
  • 1/4 cup low-sodium soy sauce

Directions

Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides. 

Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.

Asian Spice Rub:

Combine all ingredients in a small bowl.

Ginger-Garlic-Chili Glaze:

Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

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