Grilled duck breast will taste perfect if previously rub it with a mixture of spices, which includes smoked paprika, garlic powder, chili, zira, dry mustard and a little Chinese seasoning “5 spices”, which is perfect for duck meat and taste a little balanced with its sweet aroma smoked paprika. Duck breasts are fried according to the same principle as beef steaks: light or medium rare will be enough to this meat pleased you with its juiciness and tenderness. Share with друзьями: 
Time: 25 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. l smoked paprika
- 1 tsp garlic powder
- 1 tsp ground zira
- 1 tsp chili powder
- 0.5 tsp seasoning “5 spices”
- 0.5 tsp dry mustard
- 4 halves of duck breasts
- Vegetable oil, for frying
Recipes with similar ingredients: paprika, garlic powder, cumin, seasoning chili, seasoning five spices, mustard powder, duck breast, duck
Recipe preparation:
- Mix smoked paprika, garlic powder, zira in a bowl, chili powder, seasoning “5 spices”, dry mustard and a little salt and black pepper. Cut the skin of the duck with a sharp knife to make mesh pattern with a cell size of 0.5 cm. Rub the whole duck with a mixture spices.
- Preheat the grill to moderate heat (the grill should not be too hot as the duck will cook slowly to grease) and wipe the wire racks with a paper towel dipped in vegetable oil. Lay the duck skin down on the grill and fry, until it is fried and fat is drowned, 4-5 minutes. If dripping fat flashes, move the meat to another place away from the fire. Turn the duck over and transfer to a cooler grill area. Cook another 5 minutes for low-fry. Let rest for 5-7 minutes, then cut across the fibers into thick slices.
