Recipe courtesy of Bobby Flay
Episode: Asian Inspired
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Total:
35 min
Prep:
20 min
Inactive:
5 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Asian Spice Rub:
Ginger-Garlic-Chili Glaze:

Directions

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.

Asian Spice Rub:

Combine all ingredients in a small bowl.

Ginger-Garlic-Chili Glaze:

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.

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