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.

Other recipes with duck

Shows on Dplay

Stream on Dplay