Asian-Spiced Duck Breasts with Ginger-Chile Glaze

I love duck.

Love it.

I am always anxious to try out a new duck recipe because I know that, at the very least, the recipe will contain duck, which is awesome. This is yet another Bobby Flay recipe which is right on the money - this time with a bit of an Asian twist to it. The recipe produces an Asian spice rib which would be at home on beef or poultry, maybe even stronger seafood. We'll see next week probably.

In any case, I just threw some green beans, garlic, ginger, soy sauce and cashews together in the wok as a quick side. This duck is delicious!

NOTE: I sadly don't even own a grill nor a place to put one even if I had one. I simply put the duck in a cold pan, skin side down, and brought up to high heat. Once sizzling, cooked for 3 minutes, turned over, basted with the glaze and cooked for another 2 minutes, then threw (skin side down again) in a 200C/400F oven for another 3 minutes. Rest for 5 minutes, basting with some more glaze.

FOR THE RUB:
2 tablespoons Spanish paprika
1 tablespoon dry mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
¼ teaspoon cayenne

FOR THE GLAZE:
2 tablespoons peanut oil
2-inch piece fresh ginger, peeled and finely chopped
6 cloves garlic, finely chopped
2 tablespoons Asian red chile paste
½ cup honey
¼ cup soy sauce

FOR THE DUCK:
4 skin-on boneless duck breast halves
Salt and freshly ground black pepper
Thinly sliced scallions

RUB
Combine all the 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.)

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.)

DUCK
Heat your grill to medium (page 3). 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.