Asian-Spiced Duck Breasts with GingerChili Glaze
Serves: 4
Ingredients
- 4 duck breast halves, extra fat trimmed
- Salt and freshly ground black pepper
- 1 bunch scallions, grilled
- Flour tortillas, grilled or warmed
Asian Spice Mix
- 2 tablespoons Spanish paprika
- 1 tablespoon dry mustard powder
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons ground star anise
- 2 teaspoons ground ginger
- 1 teaspoon allspice powder
- 1/4 teaspoon crushed red pepper
GingerGarlicChili Glaze
- 2 tablespoons peanut oil
- 2inch piece fresh ginger, minced
- 6 cloves garlic, finely minced
- 2 tablespoons Asian hot chili paste (such as Sambal Oelek)
- 1/2 cup honey
- 1/4 cup reduced-sodium soy sauce
Directions
- Make the spice mix: Combine all spice mix ingredients in a small bowl or jar with a secure lid; store sealed at room temperature for several months.
- Make the glaze: Heat peanut oil in a small saucepan over medium-high heat. Add minced ginger and garlic and cook, stirring, until tender (about 5 minutes), taking care not to brown them. Stir in the chili paste and cook for 1 minute. Whisk in honey and soy sauce until smooth, simmer briefly, then remove from heat and cool to room temperature. The glaze can be made ahead and refrigerated; bring to room temperature before using.
- Prepare the grill: Preheat the grill to medium heat. Reserve a few tablespoons of glaze for brushing finished duck.
- Prepare the duck: Score the skin in a crisscross pattern without cutting into the meat. Season both sides with salt and pepper, then press a few teaspoons of the Asian spice mix onto the skin side of each breast.
- Grill the duck: Place breasts skin-side down on the grill (on a cooler area if using charcoal) and cook until the skin crisps, about 68 minutes. Turn breasts over, move to the hottest part of the grill or increase heat, brush with glaze, and grill 34 minutes more, brushing frequently, until the duck reaches medium-rare.
- Rest and serve: Remove duck from the grill, brush with the reserved glaze, and rest for 5 minutes. Slice each breast into 1/2inch pieces and serve immediately, garnished with grilled scallions. Serve with grilled or warmed flour tortillas as desired.
