Best Seared Duck Breast With Chili Honey Ginger Glaze 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

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE



Asian-Spiced Duck Breasts with Ginger-Chili Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

4 duck breasts, trimmed of excess fat
Salt and freshly ground black pepper
Asian Spice Rub, recipe follows
Ginger-Garlic-Chile Glaze, recipe follows
1 bunch green onions, grilled
Flour tortillas, grilled or warmed through
2 tablespoons Spanish paprika
1 tablespoon dry mustard
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon ground red pepper
2 tablespoons peanut oil
2-inch piece ginger, finely chopped
6 cloves garlic, finely chopped
2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek)
1/2 cup honey
1/4 cup low-sodium soy sauce

Steps:

  • Heat 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.
  • Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. 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. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
  • Combine all ingredients in a small bowl.
  • Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

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

SLOW COOKED CHILI DUCK BREAST WITH HONEY GLAZED TARO ROOT



Slow Cooked Chili Duck Breast with Honey Glazed Taro Root image

Provided by Ming Tsai

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 12

1 pair duck breast, boneless
Salt and pepper
2 Thai Bird chiles, minced without seeds
1 tablespoon duck fat
4 cloves garlic, minced plus 2 tablespoons
2 tablespoons port wine
5 cups dark duck stock
Korean Chili Paste (Ko Chu Jung)
1 large diced taro root
1/2 cup honey
1 teaspoon roasted sesame seeds
1/4 cup chopped parsley

Steps:

  • Preheat oven to 350 degrees F.
  • Season duck breasts with salt, pepper, and chiles. Sear the duck breasts skin side down, and pour off and reserve the rendered fat. Place the breasts in the oven. Do not turn the breasts. Cook 10 to 15 minutes, until medium rare.
  • Meanwhile, saute 4 minced cloves of garlic in 1 tablespoon of the reserved duck fat. Add 2 tablespoons of port wine. Add 5 cups of duck stock and reduce by 1/2. Finish by adding Korean Chili Paste. Strain using a fine strainer, set aside to keep warm.
  • Blanch taro root in water. Cook until medium. Saute in a large pan with some more reserved duck fat until golden brown. Pour off the grease and put in 2 tablespoons of honey and 2 tablespoons of minced garlic. Then sprinkle with sesame seeds and parsley.
  • Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

SEARED DUCK BREAST WITH GINGER



Seared Duck Breast with Ginger image

Provided by Food Network

Time 30m

Yield 4 portions

Number Of Ingredients 10

4 whole duck breasts, approximately 6 to 8 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons chopped shallots
1 tablespoon grated ginger
2 tablespoons honey
1/4 cup mirin (sweet sake)
1 cup hot chicken broth
1 tablespoon light soy sauce
1 cup finely shredded white cabbage
2 scallions, chopped, about 1/2 cup

Steps:

  • With the point of a knife, score the skin side of the duck 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 2 minutes before adding the breasts, skin side down. Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat.
  • Before turning the breasts over, carefully remove the excess fat from the saute pan. Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan.
  • Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth. Reduce to a simmer and cook until half the liquid has evaporated. Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat.
  • The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or crosswise and several slices placed on each plate. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.

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.

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