Food business idea: Asian Grilled Duck Breasts
A Mandarin orange glaze adds a nice charred crust to the duck seasoned with Asian spices.
4 (7-8 ounce) (200 – 225 g) boneless duck breasts
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground black pepper
1 tsp (5 mL) ground ginger
1/2 tbs (7.5 mL) red pepper flake
1 star anise pod, ground
2 tsp (10 mL) curry powder
1/2 tsp (2.5 mL) freshly ground cinnamon
1 tsp (5 mL) dried basil
2 tsp (10 mL) garlic powder
1/2 cup (120 mL) canned Mandarin orange wedges (syrup pack), drained
1 tbs (15 mL) soy sauce
2 tbs (30 mL) honey
1 1/2 tbs (22.5 mL) chili paste
1. Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.
2. Score skin of duck in a diamond pattern, being careful not to cut into flesh. Rub both sides of each duck breast with spice mixture. Refrigerate for at least 1 hour.
3. Preheat a grill to medium high heat.
4. Pulse oranges, soy sauce, honey, and chili paste in a food processor until smooth.
5. Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by 1/2. Let cool before using.
6. Grill duck on the preheated grill 4-5 minutes, brushing liberally with sauce once or twice. Flip and cook another 3-4 minutes, brushing liberally with glaze once or twice, for medium rare.
7. Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.
Serves 4 people