Grilled Duck With Garlic And Ginger Recipes

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILE GLAZE (GRILLED)

Steps:

• For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
• For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using).
• For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
• Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub.
• Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more.
• Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE

Steps:

• Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
• Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
• Combine all ingredients in a small bowl.
• Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

CRISPY DUCK WITH ORANGE-GINGER GLAZE

Steps:

• Prepare marinade: in a big bowl, whisk the marinade ingredients together.
• Trim duck breasts of any skin or fat that hangs over the edges.
• Score the skin in a diamond pattern with cross hatches at ½ inch intervals, but do not cut into the flesh.
• Place duck in a large zip-lock plastic bag and pour in the marinade.
• Press out the air and seal tightly; turn bag to distribute marinade; place in a bowl and refrigerate for 1-2 hours.
• Remove duck from bag and discard marinade.
• Grill, skin side down, over Direct Low heat until the internal temperature reaches 160°, 12-15 minutes, turning once.
• The juices should be lightly pink; the skin golden brown and crisp.
• Let rest for 3-5 minutes; serve warm.

GRILLED MARINATED DUCK BREAST WITH FRESH PLUM CHUTNEY LEEK AND GARLIC FONDUE WITH HOISIN LIME OIL

Steps:

• Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and slice. Fan duck over fondue and chutney. Drizzle with hoisin lime oil and garnish with scallion brush. Serve with steamed Chinese pancakes.
• In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning.
• In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine. Simmer on low heat until most of the wine is evaporated. Check for seasoning.

GRILLED DUCK WITH GARLIC AND GINGER

Steps:

• Cinnamon Cherry or Orange Sauce for Duck (recipes follow)1. Set the grill up for indirect grilling, placing a large drip pan in the center, and preheat to medium-low. 2. Remove and discard the fat just inside the body cavities of the duck. Remove the package of giblets and set aside for another use. Rinse the duck inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.3. Place the duck on its breast so the back side is up. Using the tip of a sharp, slender knife, make 1 slit in the fatty part of the duck under each wing and 1 slit in the underside of each thigh. Insert a sliver of garlic and a sliver of ginger into each slit, then place the remaining garlic and ginger in the body cavity. Prick the duck skin all over with a fork, being careful not to pierce the meat then season the duck, inside and out, very generously with salt and pepper.4. Place the duck, breast side up, on a rack over the drip pan. Cover the grill and cook the duck for 1 1/2 hours.5. At this point, turn the bird on its end over a bowl to drain off any juices that accumulate in the cavity discard the juices. Continue cooking the duck until the skin is mahogany brown and crackling crisp and the meat is well done and tender, another 30 to 60 minutes. An instant-read thermometer inserted in the inner muscle of a thigh, not touching the bone, should register 170°F. If using a charcoal grill, add 10 to 12 fresh prelighted coals per side after each hour of cooking.6. Transfer the duck to a platter and let sit for 5 minutes before carving. Serve with either of the suggested sauces on the side.Serves 2 as an entréeOrange Sauce for DuckDuckling à l'orange was one of the first dishes I learned to make at the La Varenne cooking school in Paris it is another French classic. The sauce owes its unique sweet-sour-caramel flavor to the bigarade, a mixture of burnt sugar and vinegar. The traditional preparation calls for oranges, but I also like the exotic flavor you get with tangerines. To reinforce the orange flavor, place a few strips of the orange zest in the cavity of the duck before grilling.2 large oranges, preferable navels 1/4 cup sugar3 tablespoons water1/4 cup red wine vinegar1 1/2 cups rich duck or chicken stock or canned low-sodium chicken broth1 tablespoon orange marmalade1 1/2 teaspoons cornstarch2 tablespoons Grand Marnier or other orange liqueurSalt and freshly ground black pepper, to taste1. Finely grate enough zest off one of the oranges to make 1 teaspoon. Cut the remaining rind and all the white pith off this orange to expose the flesh. Working over a bowl to catch any juices, and using a sharp paring knife, make V-shaped cuts between the membranes to release neat segments. Set the segments aside, first removing any seeds with a fork. Juice the second orange: You should have about 2/3 cup juice in all.2. Combine the sugar and water in a small, deep, heavy saucepan. Cover, set over high heat, and cook for 2 minutes. Uncover the pan, reduce the heat to medium-high, and cook until the sugar caramelizes (turns a deep golden brown), gently swirling the pan to ensure even cooking. This should take 6 to 8 minutes, but watch carefully-it can burn quickly. Remove the pan from the heat and add the vinegar. (Stand back: The sauce will emit a Vesuvian hiss, releasing eye-stinging vinegar vapors.) Return the mixture to low heat and simmer gently, whisking steadily, until the caramel is completely dissolved, 2 to 3 minutes.3. Stir the orange juice and stock into the caramel mixture and bring to a boil over medium heat. Cook, uncovered, to reduce by half, 10 to 15 minutes. Reduce the heat to low and whisk in the orange marmalade. Simmer until melted, about 1 minute. Dissolve the cornstarch in the Grand Marnier and whisk this mixture into the sauce. Cook until the sauce thickens slightly, about 1 minute. Add the orange segments and remove from the heat. Season with salt and pepper. Serve or cover and refrigerate for up to 5 days.Makes about 2 cups, enough for 2 ducks