Asian-Spiced Duck Breasts With Ginger-Chili Glaze

prep time:: 20 Minutes
cook time:: 15 Minutes
total time:: 25 Minutes

Makes 4 servings

Preparing a meal for guys night, this is the hunters’ “go to” recipe for Donald. Maybe one of these days they’ll venture out and try a new recipe. Eat up boys!

ingredients

All Components:

4 Duck Breasts (boneless, skinless)
Asian Spice Rub
Ginger-Garlic-Chili Glaze
1 Bunch Green Onions (trimmed ends)
3/4 C Sharp Cheddar
Flour Tortillas

Ginger-Garlic-Chili Glaze:

2 T Peanut Oil
2" Piece Ginger (finely chopped)
6 Garlic Cloves (finely chopped)
2 T Hot Asian Chili Paste
1/2 C Honey
1/4 C Soy Sauce

Asian Spiced Rub:

2 T Paprika
1 T Dry Mustard
2 t Kosher Salt
2 t Pepper
2 t Star Anise
2 t Ginger
1 t Ground Allspice
1/4 t Ground Red Pepper

directions

Ginger-Garlic-Chili Glaze:

Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add chili paste & cook for 1 minute. Whisk in honey and soy, cook until combine and honey has melted. Allow sauce to cool.

Asian Spiced Rub:

Combine ingredients for rub in a small bowl, mix well.

Duck:

1
Heat grill to medium-high. Smear a few tablespoons of rub all over each duck breast. Place duck on grill, brush with glaze, and cook for 4-5 minutes. Put green onions on the grill. Flip breasts, brush with glaze, and cook another 3-4 minutes for medium-rare. Remove green onions and duck from grill. Brush duck with more glaze, let rest for 5 minutes then slice into 1/4" thick pieces.
2
Toss tortillas on grill for 30 seconds each side to warm. Chop green onion. Take one tortilla, load it up with duck (add more glaze here if you want), sprinkle with green onion and cheese. Wrap it up and you’re good to go!