Asian Grilled Duck Breasts
Few duck recipes are as satisfying as a well-made Asian Grilled Duck Breasts. The star here is ea. (28–32 oz / 800–900 g) boneless duck breasts, supported by a short list of everyday ingredients. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 4
- Level Medium
Ingredients
- 4 Ea. (28–32 oz / 800–900 g) boneless duck breasts
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) ground ginger
- ½ tbsp (7.5 ml) red pepper flake
- 1 Star anise pod, ground
- 2 tsp (10 ml) curry powder
- ½ tsp (2.5 ml) freshly ground cinnamon
- 1 tsp (5 ml) dried basil
- 2 tsp (10 ml) garlic powder
- ½ cup (120 ml) canned Mandarin orange wedges in syrup, drained
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) honey
- 10 ½ tbsp (22.5 ml) chile paste
Method
- Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.
- 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.
- Preheat a grill to medium high heat.
- Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.
- Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using.
- 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.
- Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.
Tips for the best Asian Grilled Duck Breasts
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Asian base takes well to it.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Asian Grilled Duck Breasts ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Asian Grilled Duck Breasts recipe hard to make?
It is rated hard: 14 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Asian Grilled Duck Breasts recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
What can I substitute for ea. (28–32 oz / 800–900 g) boneless duck breasts?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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