Asian-Spiced Duck Breasts with Ginger-Chili Glaze

Ingredients

• 2 tablespoons asian chili paste hot (recommended: Sambal Oelek)
• 1 tablespoon mustard dry
• 4  duck breasts trimmed
• 6 servings flour tortillas warmed
• 6 cloves garlic finely chopped
• 2 inch ginger finely chopped
• 1 bunch green onions 
• 1 teaspoon ground allspice 
• 2 teaspoons ground ginger 
• 0.3 teaspoon ground pepper red
• 2 teaspoons ground pepper black
• 0.5 cup honey 
• 2 teaspoons kosher salt 
• 0.3 cup soya sauce low-sodium
• 2 tablespoons paprika spanish
• 2 tablespoons vegetable oil; peanut oil preferred 
• 6 servings salt and pepper black freshly ground
• 2 teaspoons ground star anise 

Equipment

• bowl
• sauce pan
• knife
• whisk
• grill

Directions

1. 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.
2. 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.
3. Remove the duck from the grill and brush with more of the glaze.
4. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal.
5. Place the grilled green onions on a platter and top with the sliced duck breast.
6. Serve with warm tortillas.
7. Combine all ingredients in a small bowl.
8. Heat oil in a small saucepan over medium heat.
9. Add ginger and garlic and cook until soft.
10. Add the chili paste and cook for 1 minute.
11. Whisk in the honey and soy and cook until just combined and the honey has melted.
12. Let cool before using.