Grilled Asian Duck Breasts Food

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GRILLED DUCK BREAST



Grilled Duck Breast image

Any species of duck or goose will work with this recipe. I prefer to grill larger duck and goose breasts because they don't cook up instantaneously like, say, skinless teal breasts do. Serve with summer vegetables of your choice. I generally raid my garden for whatever is handy. If you are looking for a starch, bread's a good, hot-weather choice, but so would grilled potatoes or grilled sweet potatoes. To drink? A dry rosé, a light red like a Pinot Noir or Gamay or Grenache, or a light, crisp beer. My choice would be a pale ale.

Provided by Hank Shaw

Categories     Main Course

Time 45m

Number Of Ingredients 5

4 large duck or small goose breasts
Salt
Olive or vegetable oil
Black pepper
Vegetables of your choice: Onions, (zucchini, tomatoes, peppers)

Steps:

  • Take your duck breasts out of the fridge and salt them well. Let them sit on the counter for 30 minutes to come to room temperature. If you are working with skinless breasts, keep wild duck breasts in the fridge and take domestic duck or goose breasts out of the fridge only 15 minutes before you cook them.
  • Get your grill ready by setting up a hot side and a cooler side. Make sure the grates are clean. When you are ready, pat the duck dry with paper towels and coat them with a little oil. Set the duck breasts skin side down on the hot side of the grill. Keep the cover open, and have a spray bottle of water ready. If the breasts are skinless, you won't have flare-ups. If they are skin-on but fairly lean, there might be one or two, but it'll be OK. If they are fat, however, you will need to be diligent with the spray bottle to douse flare-ups. Keep grilling the skin side until the skin is nice and crispy, about 6 to 8 minutes.
  • Turn the duck over and grill on the meat side until they're nicely browned, about 2 minutes on a hot grill.
  • Move the duck to the cooler side of the grill and poke it with your finger. Use the finger test for doneness to determine how done the breasts are. Chances are with larger duck breasts and definitely with goose breasts, you'll need to finish them with the grill covered on the cool side of the grill for a few minutes. How long? It depends, so check, using the finger test, every 90 seconds or so.
  • When the duck is ready, move it to a plate and let it rest uncovered, skin side up, for 5 minutes before slicing.

Nutrition Facts : Calories 278 kcal, Protein 45 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 174 mg, Sodium 129 mg, ServingSize 1 serving

DUCK BREAST WITH ASIAN SAUCE



Duck Breast With Asian Sauce image

Crispy skinned duck breast with Asian sauce served with either rice timbales or vegetables with noodles.

Provided by The Flying Chef

Categories     Duck Breasts

Time 55m

Yield 2 serving(s)

Number Of Ingredients 28

2 duck breasts
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
3 tablespoons honey
2 garlic cloves, crushed
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon Chinese five spice powder
reserved marinade
2 tablespoons hoisin sauce (extra)
1 tablespoon honey (extra)
1 teaspoon cornflour
1/2 cup white rice
20 g butter
3 -4 mushrooms, chopped into small pieces
1/2 small red pepper, chopped fine
2 teaspoons fresh coriander, finely chopped
1 tablespoon fresh chives, chopped
olive oil
1 large carrot, chopped into strips
100 g snow peas, chopped
100 g egg noodles
1 garlic clove, crushed
1 teaspoon fresh ginger, grated
3 teaspoons soy sauce
1 1/2 tablespoons hoisin sauce
2 tablespoons water

Steps:

  • Prep time does not include marinating time.
  • Method for the duck.
  • Combine all marinade ingredients and add duck, marinate several hours or overnight.
  • Remove duck from marinade and prick skin all over, reserve marinade for later use.
  • Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking.
  • While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.
  • Serve duck with either rice timbales or vegetables and noodles.
  • To serve with rice timbales.
  • Boil some water in a pan, add rice and boil until tender.
  • Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.
  • Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving.
  • OR.
  • To serve with vegetable and noodles.
  • Cook noodles in a pan of boiling water until tender, drain and set aside.
  • Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.
  • Add noodles and stir until heated through.
  • For a photo visit http://the-best-recipes.blogspot.com/.

GRILLED ASIAN DUCK BREASTS



grilled asian duck breasts image

i love this with spicy tamari noodles and jasmine rice. an asian slaw and lime sorbet, and you have an easy summer dinner

Provided by chia2160

Categories     Duck

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless duck breasts, halves
2 teaspoons five-spice powder
1 teaspoon kosher salt
1/4 cup ketchup
1/4 cup hoisin sauce
1 tablespoon honey
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 pinch five-spice powder

Steps:

  • preheat grill.
  • trim fat from breasts to 1/4 inch.
  • score in a diamond pattern, rub in salt and 5 spice powder.
  • meanwhile make sauce ingredients and simmer
  • put duck breasts on grill fat side down, grill for 10 minutes
  • turn over and grill, then slice thinly and serve with sauce.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE



Asian-Spiced Duck Breasts with Ginger-Chili Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

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
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
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

Steps:

  • 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.
  • Combine all ingredients in a small bowl.
  • 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.

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



Asian-Spiced Duck Breasts With Ginger-Chile Glaze (Grilled) image

This excellent grilled duck recipe was found in my Bobby Flay "Boy Gets Grill" cookbook. DH and I loved it. According to the recipe, the leftover spice rub works well on any poultry or meat. DH and I halved the rub ingredients (and the other ingredients) to suit 2 duck breasts and had a significant amount of rub left over. Prep time includes rest time.

Provided by Dr. Jenny

Categories     Duck Breasts

Time 32m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons spanish paprika
1 tablespoon dry mustard
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon cayenne
2 tablespoons peanut oil
1 piece fresh ginger, peeled, finely chopped (2 inch piece)
6 garlic cloves, finely chopped
2 tablespoons red chili paste (Asian)
1/2 cup honey
1/4 cup soy sauce
4 (6 -8 ounce) skin on boneless duck breast halves
salt & freshly ground black pepper
thinly sliced scallion, garnish

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.

Nutrition Facts : Calories 445.7, Fat 15.4, SaturatedFat 3.5, Cholesterol 131, Sodium 2270.1, Carbohydrate 42, Fiber 2.5, Sugar 35.8, Protein 37.5

SPICE RUBBED GRILLED DUCK BREAST



Spice Rubbed Grilled Duck Breast image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon five spice powder
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
4 duck breast halves
Oil, for the grill

Steps:

  • Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
  • Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

DUCK BREASTS WITH BALSAMIC CHERRY GLAZE



Duck Breasts With Balsamic Cherry Glaze image

Make and share this Duck Breasts With Balsamic Cherry Glaze recipe from Food.com.

Provided by Mercy

Categories     Cherries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup balsamic vinegar
2 tablespoons honey (orange blossom)
1/4 cup dried tart cherry
1/4 teaspoon cayenne pepper
4 (6 ounce) boneless duck breasts
salt and pepper, to taste
8 fresh sage leaves

Steps:

  • For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
  • Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
  • With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
  • Season the duck breasts with the salt and pepper.
  • Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
  • Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
  • Momentarily remove the duck from the pan and set the duck aside.
  • Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
  • Transfer the sage to paper towels to drain.
  • Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
  • Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
  • Remove the duck from the pan and slice the breasts crosswise or diagonally.
  • For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.

Nutrition Facts : Calories 436.6, Fat 18.5, SaturatedFat 5, Cholesterol 231.2, Sodium 158.2, Carbohydrate 20.8, Fiber 0.2, Sugar 19, Protein 42.1

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