Asian-Style Grilled Duck Breast

Ingredients

• 4 boneless duck breasts (800-900 g)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground ginger
• 1/2 tsp red pepper powder
• 1 star anise pod, ground
• 2 tsp curry powder
• 1/2 tsp cinnamon
• 1 tsp dried basil
• 2 tsp garlic powder
• 1/2 cup canned mandarin orange segments, drained
• 1 tbsp soy sauce
• 2 tbsp honey
• 1 ½ tbsp chili paste

Mix the salt, pepper, ginger, red pepper, star anise, basil, curry powder, cinnamon and garlic powder.

Score the duck skin in a diamond pattern, without cutting into the meat. Rub both sides of each duck breast with this spice mixture. Refrigerate for at least 1 hour.

Preheat a grill to medium-high heat.

Blend the oranges, soy sauce, honey and chili paste in a food processor until smooth.

Bring the mixture to a boil in a large saucepan over medium-high heat. Reduce the sauce until it has lost half its volume. Let cool.

Grill the duck breasts on the preheated grill for 4 to 5 minutes, generously brushing with sauce once or twice. Flip and continue cooking for 3 to 4 more minutes, generously brushing with glaze once or twice.

Boil the remaining glaze. Serve with the duck.