Asian Spiced Duck Breasts From Bobby Flay Recipes

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILE GLAZE (GRILLED)

Steps:

• For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
• For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using).
• For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
• Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub.
• Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more.
• Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.

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.

ASIAN SPICE-RUBBED PORK CHOPS W/ WILD MUSHROOM-SOY VINAIGRETTE

Steps:

• For the Rub: combine all the ingredients in a bowl or jar with a tight-fitting lid, and mix well. (The rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
• For the Mushrooms: Heat 3 Tb of the peanut oil in a large skillet over medium-high heat. Add the shallot, ginger, and garlic and cook, stirring until soft, about 5 minutes; do not brown. Raise the heat to high and add the mushrooms. Cook, stirring often, until soft, about 8 minutes more. (The mushrooms will give off a lot of liquid, but the high heat will help cook it away). Whisk the soy sauce, vinegar, honey, and sesame oil together in a large bowl. Gradually whisk in the remaining 1/2 cup peanut oil and season to taste with salt and pepper. Gently mix in the mushrooms (with their liquid) and cilantro. Taste for salt and pepper and set aside at room temperature. (The mushrooms can be made a few hours in advance and set aside at room temperature).
• For the Pork: Heat your grill to high. Brush the chops with oil and rub on one side with plenty of the spice rub. Grill the chops rub side down until lightly charred and crusty, 4 to 5 minutes. Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until just cooked through, 6 to 7 minutes longer. Remove the chops from the grill and let rest for 5 minutes before serving. Transfer to serving plates and spoon some of the mushroom salad over each chop. Serve immediately.

BOBBY FLAY'S DUCK AND HOISIN DUMPLINGS

Steps:

• To make the dough, mix the flour, salt, and 2 cups hot water in a large bowl until the dough just comes together. Turn it out onto a lightly floured surface and knead until smooth. The dough should be soft and pliable, not sticky. Form into a ball, cover with a clean cloth, and let rest at room temperature for 15 minutes.
• To make the filling, gently mix the duck, cabbage, green onions, cilantro, chives, egg, chili paste, hoisin, ginger, five-spice powder, allspice, and cornstarch in a large bowl; season with salt and pepper. To check for seasoning, fry a bit of the mixture in some hot oil until just cooked through; taste, and adjust the seasoning as necessary.
• Lightly flour a work surface and roll the dough, or pieces of it, about 1/8 inch thick (too thin and the dough will tear as you fill the dumplings). Cut out rounds with a 3-inch round cutter. Cover the dough with a towel or piece of plastic wrap as you work. Have a small bowl of water next to you.
• Spoon a scant tablespoon of the filling onto the middle of a dough round, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you about six times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
• Heat 2 tablespoons canola oil in a 10-inch skillet over high heat until it begins to shimmer. Add the dumplings (in batches of about 8) in concentric circles. They should be touching. Cook until the bottoms are golden brown, 2 to 3 minutes (reduce the heat if they are browning too quickly). Add enough water to reach about a quarter of the way up the sides of the dumplings. Be careful; it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 5 minutes. Uncover the skillet, and if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
• Serve the dumplings immediately, with the dipping sauce and lime slices.
• Whisk all the ingredients together in a bowl.