Asian-Spiced Duck Breasts with Ginger-Chili Glaze

• porsi: 4 to 6 servings

Bahan-bahan

4 duck breasts, trimmed of excess fat

Salt and freshly ground black pepper

Asian Spice Rub, recipe follows

Ginger-Garlic-Chile Glaze, recipe follows

1 bunch green onions, grilled

Flour tortillas, grilled or warmed through

Asian Spice Rub:

2 tablespoons Spanish paprika

1 tablespoon dry mustard

2 teaspoons kosher salt

2 teaspoons ground black pepper

2 teaspoons ground star anise

2 teaspoons ground ginger

1 teaspoon ground allspice

1/4 teaspoon ground red pepper

Ginger-Garlic-Chili Glaze:

2 tablespoons peanut oil

2-inch piece ginger, finely chopped

6 cloves garlic, finely chopped

2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek)

1/2 cup honey

1/4 cup low-sodium soy sauce

Petunjuk

Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.

Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.

Asian Spice Rub:

Combine all ingredients in a small bowl.

Ginger-Garlic-Chili Glaze:

Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.