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Asian-Spiced Duck Breasts with Ginger-Chili Glaze Recipe

Asian-Spiced Duck Breasts with Ginger-Chili Glaze

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on July 19, 2012

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    Loved it. Really tasty and very easy. Didn't bother with the honey, though.

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  • on April 30, 2012

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    Made this tonight - delicious! Had extra on the sauce and used it for dipping sauteed veggies. Would definitely make again.

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  • on December 21, 2011

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    I made this and really liked it. The glaze was pretty spicy and there was a lot (I would halve the recipe next time.

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  • on March 05, 2011

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    Simply sensational! Followed the recipe exactly. It's the most requested dish by my family and friends.

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  • on December 06, 2010

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    I was going to make this for my holiday guests next weekend. Glad I did a trial run. I didn't like the spice mix at all. I think the glaze was nice but I could taste the underlying spice mix and just didn't like it.

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  • on November 10, 2010

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    I was able to mix all the spices for the rub easily and put just the right amount on each breast - I don't like too hot my husband likes spicy. The glaze was fantastic the sweetness offsetting the spice. We loved it. Here in UK we are becoming much more adventurous and these type of recipes are getting us there!!

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  • on January 09, 2007

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    The mixture of spices are great, and the glaze had a great taste. It was my first time eating duck, I was not that impressed with the birds flavor. I think this would be incredible on Chicken though.

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  • on November 09, 2006

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    I like the spices,and grilling slowly untill skin is crispy!very good glaze for the palet,being an jappanse chef, it is very close to what we do use very simple but good ingredancemabe it could have used more onions but other wise good job!

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