Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Honey | 1 tbsp (21g) | 64 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.