grilled asian duck breasts

From: Rob King

On Apr 18, 2007

This recipe is very easy and tasted great. I mixed the sauce, adding a tablespoon of marmelade and orange juice, and marinaded the duck in it all day. Leaving the skin on caused a huge conflagration on the grill, but I was fearless and left them for the full 10 minutes. Upon flipping, they were pretty much done to perfection after a minute. I cut the skins off after cooking. They almost fall off anyway, the thick skin protects the duck from flames. Flavor of grilling the duck with this sauce was through the roof. And everyone wanted the sauce on everything else, potatoes and green salad.

From: Kasha

On May 30, 2004

Just made this, excellent and easy. We ate it with basmati rice and roated asparagus on the side. I used duck breast tenders, an advantage of living in France, and I cooked them on an indoor grill. Will try with chicken because I am sure it will be great!

From: JustJanS

On Dec 15, 2004

Chia, I love duck, and I'm always looking for recipes to use it. I don't know to explain it when I don't really like ketchup, but this was one of the best we've eaten. It was a simple recipe to prepare, but it tasted fantastic. The sauce was strongly flavoured, but the duck came through too. *editing to add, my sister and I made this recipe last night with a whole duck. we increased the rub by about half, and rubbed this all over the duck, then cooked it covered on low for about 1 1/2 hours. We turned the heat up and cooked it uncovered a further 1/2 hour, rested it, then served it with the sauce. It was great.

From: Pets'R'us

On Apr 27, 2003

This breast recipe was easy to prepare and had a lovely sauce, it was a bit like the sauce you get served with Peking Duck. The five spice powder was not overpowering. I did add some chili oil to the sauce at the end for a spice kick. I did not use the grill, but prepared the breasts in the frying pan, skin side down for about 10 minutes, emptied the fat from the pan and then a few more minutes on the skinless side.