Best Asian Spiced Duck Breasts With Ginger Chile Glaze Grilled Recipes

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ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILE GLAZE (GRILLED)



Asian-Spiced Duck Breasts With Ginger-Chile Glaze (Grilled) image

This excellent grilled duck recipe was found in my Bobby Flay "Boy Gets Grill" cookbook. DH and I loved it. According to the recipe, the leftover spice rub works well on any poultry or meat. DH and I halved the rub ingredients (and the other ingredients) to suit 2 duck breasts and had a significant amount of rub left over. Prep time includes rest time.

Provided by Dr. Jenny

Categories     Duck Breasts

Time 32m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons spanish paprika
1 tablespoon dry mustard
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon cayenne
2 tablespoons peanut oil
1 piece fresh ginger, peeled, finely chopped (2 inch piece)
6 garlic cloves, finely chopped
2 tablespoons red chili paste (Asian)
1/2 cup honey
1/4 cup soy sauce
4 (6 -8 ounce) skin on boneless duck breast halves
salt & freshly ground black pepper
thinly sliced scallion, garnish

Steps:

  • For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
  • For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using).
  • For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
  • Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub.
  • Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more.
  • Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.

Nutrition Facts : Calories 445.7, Fat 15.4, SaturatedFat 3.5, Cholesterol 131, Sodium 2270.1, Carbohydrate 42, Fiber 2.5, Sugar 35.8, Protein 37.5

SEARED DUCK BREAST WITH CHILI, HONEY, & GINGER GLAZE



Seared Duck Breast With Chili, Honey, & Ginger Glaze image

I love duck but haven't tried that many recipes for it because it's expensive and usually only available here during the holidays. I found this one in Bon Appetit and it has several rave reviews. Hope to try this next time I find some duck.

Provided by lazyme

Categories     Duck Breasts

Time 36m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 whole magret duck breasts, approximately 1 pound each, available from specialty meat markets
salt & freshly ground black pepper
1 small dried ancho chili pepper (soaked in 1 cup boiling water for 30 minutes, reserve soaking water)
1 small white onion, finely chopped
1 tablespoon grated ginger
2 tablespoons warm honey (dissolved in 1/2 cup port wine)
2 scallions, chopped, about 1/2 cup

Steps:

  • With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
  • Season the duck breasts with salt and pepper.
  • Heat a saute pan over medium heat for 1 minute before adding the breasts, skin side down.
  • Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over.
  • When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and saute the flesh side for 3 to 4 minutes.
  • Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.).
  • While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid.
  • Place the chili into a blender and begin to puree, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture.
  • This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
  • After removing the duck breasts from the pan add the onion to still hot pan and return to the heat.
  • Add a tablespoon or two of reserved duck fat.
  • Saute the onion briefly before adding the ginger and 2 tablespoons of the chili paste.
  • Add the honey and port to the ginger chili, stir to combine and cook for one minute.
  • The breasts have rested for several minutes and should now be medium rare.
  • They can be sliced lengthwise or cross-wise and several slices placed on each plate.
  • Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle.
  • If you desire, drizzle some around the duck breasts on the serving dish.

Nutrition Facts : Calories 194.8, Fat 8.8, SaturatedFat 2.4, Cholesterol 108.8, Sodium 69.6, Carbohydrate 8.4, Fiber 0.6, Sugar 6.8, Protein 20

GRILLED ASIAN DUCK BREASTS



grilled asian duck breasts image

i love this with spicy tamari noodles and jasmine rice. an asian slaw and lime sorbet, and you have an easy summer dinner

Provided by chia2160

Categories     Duck

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless duck breasts, halves
2 teaspoons five-spice powder
1 teaspoon kosher salt
1/4 cup ketchup
1/4 cup hoisin sauce
1 tablespoon honey
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 pinch five-spice powder

Steps:

  • preheat grill.
  • trim fat from breasts to 1/4 inch.
  • score in a diamond pattern, rub in salt and 5 spice powder.
  • meanwhile make sauce ingredients and simmer
  • put duck breasts on grill fat side down, grill for 10 minutes
  • turn over and grill, then slice thinly and serve with sauce.

SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE



Seared Duck Breast with Chili, Honey & Ginger Glaze image

Provided by Michael Lomonaco

Categories     Duck     Ginger     Poultry     Sauté     Quick & Easy     Dinner     Hot Pepper     Honey     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6-8

Number Of Ingredients 8

2 whole magret duck breasts, approximately 1 pound each, available from specialty meat markets
Salt and freshly ground pepper to taste
1 small dried ancho chili pepper soaked in 1 cup boiling water for 30 minutes
1 small white onion, finely chopped
1 tablespoon grated ginger
2 tablespoons warm honey dissolved in 1/2 cup port wine
2 scallions, chopped, about 1/2 cup
(optional serving suggestion: serve with mashed sweet potatoes or roasted carrot pureé)

Steps:

  • With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
  • While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
  • After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
  • The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.

DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

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