Grilled duck breasts with a spicy ginger-garlic glaze, Asian style
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Grill duck breasts with a delicious, sticky Asian sauce. The breasts are rubbed with a fragrant Asian spice blend and slowly grilled until the fat renders and the skin becomes crispy. Toward the end of the grilling process, the duck pieces are brushed with a pre-made spicy ginger-garlic glaze made with honey, garlic, soy sauce, ginger, and a hot chili paste (such as sambal oelek). It harmoniously blends all the flavors of its components, which, together with the crust of spicy spices, infuses the meat with delightful Asian notes. Serve the duck with grilled green onions and warm wheat pancakes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Duck
- 4 duck breasts, trim off excess fat
- Asian spice mix, recipe below
- Spicy Ginger Garlic Glaze, recipe below
- 1 bunch grilled green onions
- Grilled wheat tortillas
Asian spice mix
- 2 tbsp paprika
- 1 tbsp dry mustard
- 2 teaspoons coarse salt
- 2 tsp ground black pepper
- 2 tsp ground anise
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1/4 tsp ground red pepper
- In a small bowl, combine all ingredients.
Spicy Ginger Garlic Glaze
- 2 tbsp. l. peanut butter
- 5 cm ginger root, finely chopped
- 6 cloves garlic, finely chopped
- 2 tbsp hot Asian chili paste (recommended: sambal oelek)
- 0.5 cups honey
- 1/4 cup lightly salted soy sauce
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Using a knife, make a grid pattern on the duck skin, without cutting through the meat. Season each breast with salt and black pepper on both sides.
- Rub the skin of each breast with a few tablespoons of the spice mixture and place them on the grill, skin side down. Grill until the skin is lightly crisp and browned, about 4-5 minutes. Flip the breasts, brush with the glaze, and continue grilling until medium-rare, another 3-4 minutes.
- Remove the duck from the grill and brush it with the glaze again. Let it rest for 5 minutes, then slice diagonally into 0.5 cm thick slices. Place the grilled green onions on a platter and top with the sliced duck breast.
- Serve with warmed tortillas.
Spicy Ginger Garlic GlazeHeat the peanut oil in a small saucepan over medium heat. Add the ginger and garlic and cook until softened. Add the chili paste and cook for another minute. Stir in the honey and soy sauce and cook until combined and the honey has melted. Cool the glaze before using.
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