Otherby Wikibooks CookbookAsian Grilled Duck BreastsServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 ea. (28–32 oz / 800–900 g) boneless duck breasts1 tsp (5 ml) salt1 tsp (5 ml) freshly ground black pepper1 tsp (5 ml) ground ginger½ tbsp (7.5 ml) red pepper flake1 star anise pod, ground2 tsp (10 ml) curry powder½ tsp (2.5 ml) freshly ground cinnamon1 tsp (5 ml) dried basil2 tsp (10 ml) garlic powder½ cup (120 ml) canned Mandarin orange wedges in syrup, drained1 tbsp (15 ml) soy sauce2 tbsp (30 ml) honey1½ tbsp (22.5 ml) chile pasteStepsStep-by-step0 of 7 done1Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.2Score skin of duck in a diamond pattern, being careful not to cut into flesh. Rub both sides of each duck breast with spice mixture. Refrigerate for at least 1 hour.3Preheat a grill to medium high heat.4Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.5Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using.6Grill duck on the preheated grill 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.7Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
