How to Make Chinese Grilled Duck Breast with Orange Soy Glaze Asian Cooking Recipe Cuisine

China Grilled Duck Breast with Orange Soy Glaze

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

salt and pepper

2 tbsp oil for basting

MARINADE:

1/4 cup freshly squeezed orange juice

zest of 1 orange, finely chopped

1 tbsp oil

1 tbsp light soy sauce

1/2 tsp ground cinnamon

a pinch of freshly ground nutmeg

1  1/2 tsp peeled and minced fresh ginger

1 tbsp sugar

SAUCE:

segments from 1/2 large orange, cut into 1/8 inch thick slices

2 tbsp chicken stock or water

1/3 cup Grand Marnier liqueur

1/2 tsp cornstarch dissolved in a little water

Directions:

Make the marinade by combining the marinade ingredients. Stir until the sugar dissolves and place the duck breasts in it with the marinade with a shallow tray. Make sure the duck is evenly coated with the marinade and keep in the refrigerator for 2-3 hours.

Remove the duck breasts from the marinade and shake off the excess marinade. Generously rub the duck with some salt and pepper. Make sure to reserve the leftover marinade.

Prepare the grill with medium and high heat zones. 

To make the orange sauce, oil the hot grate of the preheated grill. Place the orange slices on the grate over medium heat and grill for a few minutes.

Remove the orange slices when they turn brown and just become soft and place in a saucepan with the leftover marinade. Bring to a boil and add the chicken stock or water and the Grand Marnier. Reduce the heat to medium-low and cornstarch slurry. Continue to simmer the sauce until it slightly thickens. Set aside and keep warm.

In the preheated grill, place the duck breasts on the hot oiled grate skin side up over the medium heat. Grill for 3 to 4 minutes and baste with the oil. Turn the duck breasts skin side down over the high heat and continue to grill for another 4-6 minutes to let the skin become crisp.

Baste with the oil a few times shortly before the duck breasts are done. Check for doneness by poking with your finger. When done, they should feel firm but not hard. If juices run clear, meat is done. 

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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