Szechuan cuisine is known for its spicy dishes. For more heat, add some extra chili sauce. Serve with snow peas and vegetable fried rice.

Recipe by Health July 2001


Recipe Summary test

4 servings (serving size: about 5 ounces duck, 1 tablespoon sauce, and 1 1/2 teaspoons cilantro)


Ingredient Checklist


Instructions Checklist
  • Prepare grill; set to medium heat.

  • Combine first 5 ingredients in large zip-top plastic bag. Seal bag; marinate in refrigerator 30 minutes, turning occasionally.

  • Remove duck from bag, reserving marinade. Sprinkle meat side of breasts with spice powder; place breasts on grill rack, skin side up. Cook 8 minutes on each side or until desired degree of doneness; remove from heat, and let stand 5 minutes.

  • Combine reserved marinade and broth in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes).

  • Carefully remove skin from breasts; cut each breast in half. Cut each breast half into 1/2-inch-thick slices; arrange duck onto each plate. Spoon sauce over duck; sprinkle with cilantro, if desired.

Nutrition Facts

248 calories; calories from fat 26%; fat 7.2g; saturated fat 1.3g; mono fat 2.7g; poly fat 2g; protein 41.9g; carbohydrates 1.5g; fiber 0.1g; cholesterol 213mg; iron 7.2mg; sodium 532mg; calcium 21mg.