Grill duck breasts under mouth-watering sticky Asian the sauce. Breasts are rubbed with a fragrant Asian mixture of spices and grill slowly until the fat is melted and the skin will become crispy. Toward the end of frying, the pieces of duck are smeared prepared in advance with a sharp ginger-garlic glaze based on honey, garlic, soy sauce, ginger and hot chili paste (e.g. sambal-olek). It harmoniously merged all the tastes of its components, which, together with a spice crust, fills meat delicious Asian notes. Serve the duck with the roast on grilled green onions and warm wheat cakes. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Duck
- 4 duck breasts, cut off excess fat
- Asian spice mix, see recipe below
- Spicy ginger-garlic glaze, see recipe below
- 1 bunch of green onions grilled
- Grilled Wheat Tortilla
Asian spice mix
- 2 tbsp. l paprika
- 1 tbsp. l dry mustard
- 2 tsp coarse salt
- 2 tsp ground black pepper
- 2 tsp ground anise
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1/4 tsp ground red pepper
- Combine all the ingredients in a small bowl.
Spicy Ginger-Garlic Glaze
- 2 tbsp. l peanut butter
- 5 cm. Ginger root finely chopped
- 6 garlic cloves, finely chopped
- 2 tbsp. l spicy Asian chili paste, (recommended: sambal olek)
- 0.5 tbsp. honey
- 1/4 Art. lightly salted soy sauce
Recipes with similar ingredients: duck breast, chili paste, pepper allspice, ground ginger, anise seeds, mustard powder, paprika, tortilla
Recipe preparation:
- Preheat the grill to moderate heat. On the skin of a duck make a mesh pattern with a knife without cutting through the meat. Sprinkle each breast with salt and black pepper on both sides.
- Rub the skin of each breast with a few tablespoons of the mixture spice and put on the grill, skin down. Fry until the skin becomes slightly crispy and crispy, about 4-5 minutes. Flip over breast, glaze and continue to fry until lightly cooked, 3-4 more minutes.
- Remove the duck from the grill and grease it again. Let me rest for 5 minutes, then slice obliquely into 0.5 thick slices see. Put on the dish green onion, grilled, and on top put chopped duck breast.
- Serve with warmed tortillas. Spicy ginger-garlic glaze: heat in a small saucepan over medium heat peanut butter. Add ginger and garlic and fry until soft. Add the chili paste and fry another 1 minute. Stir in honey and soy Sauce and cook until they mix and the honey melts. Cool glaze before further use.
