Asian-Spiced Duck Breasts with Ginger-Chili Glaze

Name: Asian-Spiced Duck Breasts with Ginger-Chili Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat grill to medium-high.
2
Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh.
3
Season each breast with salt and pepper on both sides.
4
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.
5
Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes.
6
Remove the duck from the grill and brush with more of the glaze.
7
Let rest for 5 minutes then slice 1/4-inch thick on the diagonal.
8
Place the grilled green onions on a platter and top with the sliced duck breast.
9
Serve with warm tortillas.
10
Combine all ingredients in a small bowl.
11
Heat oil in a small saucepan over medium heat.
12
Add ginger and garlic and cook until soft.
13
Add the chili paste and cook for 1 minute.
14
Whisk in the honey and soy and cook until just combined and the honey has melted.
15
Let cool before using.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 duck breasts, trimmed of excess fat, Salt and freshly ground black pepper, Asian Spice Rub, recipe follows, Ginger-Garlic-Chile Glaze, recipe follows, and more.

Yes, Asian-Spiced Duck Breasts with Ginger-Chili Glaze falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!