Orange-Anise Duck Breast with Plum Butter Sauce

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking

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

Method

Directions

  1. 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.
  2. If refrigerated, bring the duck to room temperature before grilling, about 30 minutes.
  3. Heat the g