Name: Orange-Anise Duck Breast with Plum Butter Sauce
Prep time: 5 min
Total time: 9 min
Yield: Makes 4 servings
Ingredients: 3 tablespoons butter; ½ cup Plum Ketchup; ¼ teaspoon ground black pepper; 2 tablespoons olive oil; 4 boneless, skinless duck breast halves; ⅔ cup Hickory Orange-Anise Rub; Oil for coating grill grate

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
10 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

In the previous recipe, we brine duck breasts to add flavor and moisture. Here, we simply rub the meat with Asian spices and serve it with a thick sauce made from plum preserves, fresh ginger, soy sauce, and tamarind paste. See the introduction to the previous recipe for information on using duck breasts.

Ingredients

⅔ cup Hickory Orange-Anise Rub
4 boneless, skinless duck breast halves

Main course

Method

Directions

Scatter the rub all over the duck breasts, patting it in with your fingers. Cover and refrigerate for 2 hours or overnight if you have the time (this intensifies the flavors). Or let stand at room temperature while you heat the grill.
If refrigerated, bring the duck to room temperature before grilling, about 30 minutes.
Heat the g