ASIAN SPICED DUCK BREASTS FROM BOBBY FLAY

Steps:

• Directions 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. Asian Spice Rub: 2 tablespoons Spanish paprika 1 tablespoon dry mustard 2 teaspoons kosher salt 2 teaspoons ground black pepper 2 teaspoons ground star anise 2 teaspoons ground ginger 1 teaspoon ground allspice 1/4 teaspoon ground red pepper Combine all ingredients in a small bowl. Ginger-Garlic-Chili Glaze: 2 tablespoons peanut oil 2-inch piece ginger, finely chopped 6 cloves garlic, finely chopped 2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek) 1/2 cup honey 1/4 cup low-sodium soy sauce 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.