Asian-spiced duck breasts with ginger-chilli glaze

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
4 duck breasts, trimmed of excess fat
Salt and freshly ground black pepper
Asian spice rub, recipe follows
Ginger-garlic-chilli glaze, recipe follows
1 bunch spring onions, grilled
Flour tortillas, grilled or warmed through, to serve

For the Asian spice rub

2 tbsp Spanish paprika
1 tbsp dry mustard
2 tsp salt
2 tsp ground black pepper
2 tsp ground star anise
2 tsp ground ginger
1 tsp ground allspice
1/4 tsp ground red pepper

For the ginger-garlic-chilli glaze

2 tbsp peanut oil
5cm piece of fresh ginger, finely chopped
6 cloves garlic, finely chopped
2 tbsp Sambal Oelek (Asian chilli paste)
120ml honey
60ml reduced-salt soy sauce
1) Heat the 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.

2) Rub the skin side of each breast with a few tbsp of the spice rub and place on the grill, rub side down. Grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes.

3) 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.

4) Allow to rest for 5 minutes then slice 0.5cm thick on the diagonal. Place the grilled spring onions on a platter and top with the sliced duck breast. Serve with warm tortillas.

Asian spice rub:
1) Combine all ingredients in a small bowl.

Ginger-garlic-chilli glaze:
1) Heat the oil in a small saucepan over a medium heat. Add the ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute.

2) Whisk in the honey and soy and cook until just combined and the honey has melted. Leave to cool before using.

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