This wonderfully aromatic and spicy grilled duck breast, which I served with a tomato rice and grilled asparagus, is based on a recipe from Bobby Flay’s ‘Boy Meets Grill’ .
The skin on the duck breast is first lightly scored and then rubbed with a dry spice mix made of the following: 1 tablespoon of Spanish paprika, 2 teaspoons of dry mustard, 1 teaspoon of salt, 1 teaspoon of freshly ground black pepper, 1 teaspoon of ground star anise, 1 teaspoon of ground ginger, ½ a teaspoon of ground allspice and a pinch of cayenne pepper.
The glaze is made by frying 3 finely diced cloves of garlic and a finely chopped piece of fresh ginger (equivalent size) in some vegetable oil. When softened, add 1 tablespoon of sambal oelek (chilli paste), ¼ of a cup of honey and 2 tablespoons of soy sauce. Continue to cook for one minute.
Heat a heavy pan or griddle and fry the duck breast with the skin side down until it becomes crisp. Now turn the duck over and coat with a generous amount of glaze. Place the pan or griddle under a pre-heated grill and continue to cook for a few more minutes. Allow to rest before serving.
michelle picker cooks 
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