Asian Grilled Duck Breasts
Serves 4 Difficulty 3/5 Ingredients 14 Steps 9
A Mandarin orange glaze adds a charred crust to the duck seasoned with Asian spices like ginger and soy.
Ingredients
- 4 ea. (28–32 oz / 800–900 g) boneless duck breasts
- 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 flake
- 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) chile paste
Steps
- Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil and garlic powder. Set aside.
- Score duck skin in diamond pattern. Do not cut into flesh.
- Rub both sides of each breast with spice mixture. Refrigerate at least 1 hour.
- Preheat grill to medium high.
- Pulse oranges, soy sauce, honey and chile paste in food processor until smooth.
- Pour into large saucepan. Boil over medium high heat until reduced by half. Cool before using.
- Grill duck 4–5 min, brushing liberally with sauce once or twice.
- Flip. Grill 3–4 min more, brushing liberally with glaze once or twice, for medium rare.
- Boil remaining glaze. Pour into dipping bowl. Serve alongside duck.
Source. Adapted from “Cookbook:Asian Grilled Duck Breasts” by Wikibooks contributors, revision of 2025-06-16, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Duck breast meat french.JPG by No machine-readable author provided. Chensiyuan assumed (based on copyright claims)., CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.