How to Make Chinese Cinnamon Glazed Duck with Grilled Mangoes Asian Cooking Recipe Cuisine

China Cinnamon Glazed Duck with Grilled Mangoes 

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

4 boneless duck breasts, skin on

1 tsp lemon juice

salt

1 tbsp neutral-flavored oil

2 ripe mangoes

MARINADE:

1 1/2 tsp peeled and chopped fresh ginger

1 green onion, finely chopped

1 tbsp dark soy sauce

1 tbsp light soy sauce

2 tbsp honey

1/2 tsp ground cinnamon


Directions:

Rub the duck breasts with lemon juice and salt and set aside for 10 minutes. In a small mortar, crush the ginger to a paste.

To make the marinade, combine the ginger, green onion, soy sauce, honey and cinnamon in a saucepan. Place over medium-low heat and let simmer for a few minutes. Set aside to cool.

Place the duck breasts in a shallow dish and pour the marinade over the top. Turn to evenly coat the duck and let marinate for 1 hour in the refrigerator.

Remove the skin from the mangoes, cut in half lengthwise and remove the pits.

Remove the duck breasts from the marinade and wipe off any excess marinade. In a saucepan, bring the leftover marinade to a simmer and cook for a few minutes. Set aside for use as a basting sauce.

Prepare the grill for direct grilling with medium and high heat zones.

Just before you begin grilling, oil the hot grate. Place the meat skin side up on the grate over medium heat and grill for 3-4 minutes.

Baste the skin with the reserved marinade and place the duck breasts skin side down over the high heat. Grill for another 4-5 minutes or until the skin becomes crisp.

Baste shortly before the meat is done on both sides and heat to give a nice glazing. Test for doneness by poking with your finger or pricking. When the juices run clear, the duck is done. Wrap in aluminum foil and let rest for a few minutes before serving.

Grill the mangoes each side for a few minutes until they are very tender. Serve with the duck breasts. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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