Best 7 Asian Spiced Duck Breasts With Ginger Chili Glaze Recipes

DUCK WITH HONEY, SOY, AND GINGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
• Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
• Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
• Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILE GLAZE (GRILLED)

Steps:

• For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
• For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using).
• For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
• Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub.
• Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more.
• Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.

SEARED DUCK BREAST WITH GINGER

Steps:

• With the point of a knife, score the skin side of the duck breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
• Season the duck breasts with salt and pepper. Heat a saute pan over medium heat for 2 minutes before adding the breasts, skin side down. Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat.
• Before turning the breasts over, carefully remove the excess fat from the saute pan. Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan.
• Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth. Reduce to a simmer and cook until half the liquid has evaporated. Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat.
• The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or crosswise and several slices placed on each plate. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.

GRILLED DUCK BREAST WITH MISO, GINGER AND ORANGE

Steps:

• Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.
• Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.
• Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.
• Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.
• Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.
• Slice duck crosswise about 1/8-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.

SEARED DUCK BREAST WITH CHILI, HONEY, & GINGER GLAZE

Steps:

• With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
• Season the duck breasts with salt and pepper.
• Heat a saute pan over medium heat for 1 minute before adding the breasts, skin side down.
• Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over.
• When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and saute the flesh side for 3 to 4 minutes.
• Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.).
• While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid.
• Place the chili into a blender and begin to puree, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture.
• This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
• After removing the duck breasts from the pan add the onion to still hot pan and return to the heat.
• Add a tablespoon or two of reserved duck fat.
• Saute the onion briefly before adding the ginger and 2 tablespoons of the chili paste.
• Add the honey and port to the ginger chili, stir to combine and cook for one minute.
• The breasts have rested for several minutes and should now be medium rare.
• They can be sliced lengthwise or cross-wise and several slices placed on each plate.
• Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle.
• If you desire, drizzle some around the duck breasts on the serving dish.

SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE

Steps:

• With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
• While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
• After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
• The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.

SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE

Steps:

• With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.) While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week. After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute. The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.