World recipes

Asian Grilled Duck Breasts

Name: Asian Grilled Duck Breasts
Prep time: 23 min
Cook time: 55 min
Total time: 1 h 18 min
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; 1½ tbsp (22.5 ml) chile paste

A Mandarin orange glaze adds a charred crust to the duck seasoned with Asian spices like ginger and soy.

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By CookInstruction Kitchen Published 17 Sep 2026 Updated 21 Sep 2026 Updated Updated 3 weeks ago

Prep: 23 min
Cook: 55 min
Total: 1 hr 18 min
Servings: As written in source
Difficulty: Medium

Timings are approximate — worked out from the method, not measured in a test kitchen.

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

1½ tbsp (22.5 ml) chile paste

Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.

Cooking instructions

Procedure

Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.

Procedure

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.

Procedure

Preheat a grill to medium high heat.

Procedure

Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.

Procedure

Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using.

Procedure

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.

Procedure

Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.

Photo: No machine-readable author provided. Chensiyuan assumed (based on · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence

Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source

Read it through first

Skim all 7 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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Asian Grilled Duck Breasts

Ingredients

Cooking instructions

Procedure

Procedure

Procedure

Procedure

Procedure

Procedure

Procedure

Read it through first

Scale it

Storage

Reheating

Reviews

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