I love Thai Cuisine--it's my favorite, and I especially love Thai chili duck. My first trip to Boston, a couple of years ago, a friend took me to Chili Duck Thai for the best chili duck ever. It was so delicious! I've since recreated the recipe and I'm sharing it here. #sodeliciousThai Chili Duck
4 duck breasts, trimmed
Salt and Pepper, to taste
Chili Duck Spice Rub, recipe below
Ginger Garlic Chile Glaze, recipe below
Chili Duck Spice Rub:
2 tablespoons smoked paprika
1 tablespoon dry mustard
2 teaspoons sea salt
2 teaspoons ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon red pepper flakes
Ginger Garlic Chili Glaze:
2 tablespoons peanut oil
2 -inch piece ginger, finely chopped
6 cloves garlic, finely chopped
2 tablespoons chili paste
1/2 cup honey
1/4 cup soy sauce
Heat grill to medium-high. Score the skin side of the duck 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 spice rub and grill, rub side down. Grill until slightly charred and the skin begins to get crispy, 4 to 5 minutes. Turn the breasts over, brush with the glaze and continue grill to medium-rare, 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Rest for 5 minutes, then slice 1/4-inch thick on the diagonal. Enjoy!
Chili Duck Spice Rub:
Combine all ingredients in a small bowl.
Ginger Garlic Chili Glaze:
Heat oil 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 sauce, and cook until just combined and the honey has melted. Cool before using.
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