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Spiced grilled duck breasts with mandarin glaze
Duck breasts rubbed with warm spices and grilled with a honey, mandarin and chile glaze.
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General
Duck breasts rubbed with warm spices and grilled with a honey, mandarin and chile glaze.
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Household grill · Food processor · Saucepan · Separate basting and serving bowls · Food thermometer
4 clear steps
Mix all dry seasonings, adding the basil only once. Score the duck skin without cutting through the meat. Rub with the seasonings, cover and refrigerate for at least 1 hour.
Blend drained mandarins, soy sauce, honey and chile paste. Bring to a boil in a saucepan and cook until reduced by about half. Reserve a clean portion for serving before any glaze touches raw duck.
Preheat a household grill to medium-high according to its instructions. Grill the duck, turning and brushing with the basting portion. The source initial 4–5 minutes then 3–4 minutes is only a starting point: continue until the thickest part of every breast reaches 74°C.
Discard any remaining glaze or brush that contacted raw duck. Slice using clean utensils and serve with the separately reserved glaze. Never use medium-rare appearance as a poultry safety endpoint.
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