International Dinner recipe from the Wikibooks Cookbook.
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
Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside. 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. Preheat a grill to medium high heat. Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth. Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using. 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. Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck. Category:Recipes using duck Category:Asian recipes Category:Boiled recipes Category:Grilled recipes Category:Main course recipes Category:Recipes with metric units Category:Recipes with images Category:Recipes using star anise Category:Recipes using basil Category:Recipes using chile flake Category:Recipes using chile paste and sauce Category:Recipes using ground cinnamon Category:Recipes using orange Category:Recipes using curry powder Category:Recipes using ground ginger Category:Recipes using honey