Duck Breasts with Mandarin Soy Chile Sauce

Introduction

Scoring the duck skin and rubbing it with ginger, curry powder, star anise, and chile flake gives you a crisp surface and a deeply seasoned crust. The mandarin, soy, honey, and chile paste cook down into a sticky glaze that cuts through the richness without a long braise. You can serve this for a weekend dinner or a small dinner party main, and the actual cooking moves quickly once the duck has chilled.

Recipe Details

• Prep Time: 1 hour 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 4

Ingredients

4 ea. (28-32 oz / 800-900 g) boneless duck breasts

1 tsp (5 ml) salt

1 tsp (5 ml) freshly ground black pepper

1 tsp (5 ml) ground ginger

½ tbsp (7.5 ml) red pepper flake

1 star anise pod, ground

2 tsp (10 ml) curry powder

½ tsp (2.5 ml) freshly ground cinnamon

1 tsp (5 ml) dried basil

2 tsp (10 ml) garlic powder

½ cup (120 ml) canned Mandarin orange wedges in syrup, drained

1 tbsp (15 ml) soy sauce

2 tbsp (30 ml) honey

1½ tbsp (22.5 ml) chile paste

Instructions

Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.

Score skin of duck in a diamond pattern, being careful not to cut into flesh. Rub both sides of each duck breast with spice mixture. Refrigerate for at least 1 hour.

Preheat a grill to medium high heat.

Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.

Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using.

Grill duck on the preheated grill 4-5 minutes, brushing liberally with sauce once or twice. Flip and cook another 3-4 minutes, brushing liberally with glaze once or twice, for medium rare.

Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck.

Variations

• Replace the duck breasts with boneless chicken thighs if you want a leaner, less rich result; cook longer until fully done.
• Use fresh mandarin segments instead of canned Mandarin orange wedges in syrup for a brighter citrus flavor; the glaze will be a little less sweet and slightly less glossy.
• Reduce the chile paste to 1 tablespoon or 2 teaspoons if you want a milder sauce; you keep the savory-sweet balance with less heat.
• Swap the soy sauce for tamari in the same amount if you need a wheat-free option; the glaze stays savory with a slightly deeper flavor.
• Cook the duck in a heavy skillet instead of on a grill if needed; you will get less smoke and char but more rendered duck fat and steady browning.

Tips for Success

• Score only the skin and fat, not the flesh, or the duck will lose juices while grilling.
• Give the spice-rubbed duck the full hour in the refrigerator so the surface dries slightly and browns more cleanly.
• Reduce the mandarin sauce until it looks slightly syrupy and has lost about half its volume; if it is too loose, it will slide off the duck.
• Watch for flare-ups when the duck hits the grill, especially skin-side down, because rendered fat can ignite quickly.
• Boil the remaining glaze before serving exactly as written so anything used for brushing is safe to use as a dip.

Storage and Reheating

Store the duck and glaze in separate airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the duck and glaze separately for up to 2 months.

Reheat the duck gently in a 300°F (150°C) oven for 8 to 10 minutes, loosely covered, until just warmed through. Reheat the glaze in a small saucepan over low heat or in short microwave bursts, stirring between each burst. Avoid high heat when reheating the duck or it will overcook quickly.

FAQ

Why do you score the duck skin?

Scoring helps the fat render and gives the skin more surface area to brown. Cut through the skin and fat only, not into the meat.

Can you make the glaze ahead of time?

Yes. Cook it, cool it, and refrigerate it in an airtight container for up to 2 days, then rewarm gently before using.

Can you use fresh mandarins instead of canned?

Yes, the same amount works well. The glaze will be less sweet and a bit thinner because you lose the syrup from the can.

What if you do not want medium-rare duck?

Cook it a few minutes longer after flipping until it reaches your preferred doneness. Use a thermometer if needed, because duck breasts move from medium-rare to medium fairly quickly.