Asian-Spiced Duck Breasts With Ginger-Chile Glaze (Grilled)

This excellent grilled duck recipe was found in my Bobby Flay "Boy Gets Grill" cookbook. DH and I loved it. According to the recipe, the leftover spice rub works well on any poultry or meat. DH and I halved the rub ingredients (and the other ingredients) to suit 2 duck breasts and had a significant amount of rub left over. Prep time includes rest time.

• Ready In: 32 mins
• Serves: 4

Ingredients

• Rub

• 2  tablespoons  spanish paprika
• 1  tablespoon dry mustard
• 2  teaspoons salt
• 2  teaspoons fresh ground black pepper
• 2  teaspoons  ground star anise
• 2  teaspoons ground ginger
• 1  teaspoon ground allspice
• 1⁄4 teaspoon cayenne

• Glaze

• 2  tablespoons  peanut oil
• 1  piece fresh ginger, peeled, finely chopped (2 inch piece)
• 6  garlic cloves, finely chopped
• 2  tablespoons  red chili paste (Asian)
• 1⁄2 cup honey
• 1⁄4 cup soy sauce

• Duck

• 4 (6 -8 ounce)  skin on boneless duck breast halves
•  salt & freshly ground black pepper
•  thinly sliced scallion, garnish

Directions

1. 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).
2. 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).
3. For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
4. 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.
5. 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.
6. 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.