Asian-Spiced Duck Breasts with Ginger-Chili Glaze

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: 5 min
Cook: 10 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
recipe tools

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:
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

Combine all ingredients in a small bowl.

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

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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