Ingredients

• 4 duck breasts, trimmed of excess fat
• Salt and freshly ground black pepper
• Asian Spice Rub, recipe follows
• Ginger-Garlic-Chile Glaze, recipe follows
• 1 bunch green onions, grilled
• Flour tortillas, grilled or warmed through
• 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
• 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

Instructions

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. 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.
3. Combine all ingredients in a small bowl.
4. 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.