Asian Grilled Duck Breasts
4 (7-8 ounce) boneless duck breasts
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp ground ginger
1/2 tbs red pepper flake
2 tsp curry powder
1/2 tsp freshly ground cinnamon
1 tsp dried basil
2 tsp garlic powder
1/2 cup canned Mandarin orange wedges, drained
1 tbs soy sauce
2 tbs honey
1 1/2 tbs chile paste
Combine salt, pepper, ginger, pepper flake, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.
Score skin of duck in a diamond pattern, being careful not to cut into flesh. Rub both sides of each duck breast with spice mixture. Refridgerate for at least 1 hour.
Preheat a grill to medium high heat.
Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.
Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by 1/2. Let cool before using.
Grill 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.
Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.
– Posted for OffMyGrill.Com using my iPhone!!!!