Spice-Rubbed Duck Breast

Ingredients

• 2 cups orange juice
• 1 pint blackberries
• 1 tablespoon dry mustard
• 1 tablespoon sweet paprika
• 1 teaspoon ground chile de arbol
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoons five-spice powder
• 1/2 teaspoon ground coriander
• 4 duck breasts
• Kosher salt
• Freshly ground black pepper
• Olive oil
• Type of fire: Direct
• Grill heat: high

Directions

1. Pour the orange juice into a medium saucepan and bring it to a boil over high heat. Lower the heat to medium and simmer until the juice has cooked down by half, about 5 to 10 minutes. Stir in the blackberries and cook for 2 minutes longer. Set a fine mesh strainer over a bowl, pour the juice mixture through it, and throw away the solids.
2. In a small bowl, stir together the mustard, paprika, chile de arbol, cinnamon, five-spice powder, and coriander. Put it aside for now.
3. Cut diagonal slashes through the duck skin at 1/2-inch intervals. Coat the duck breasts all over with oil, then season them with salt and pepper. Press the spice blend onto the skin side of each breast.
4. Light one chimney full of charcoal. Once the coals are fully lit and coated in gray ash, empty them out and spread them evenly across the whole coal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Clean the grate and oil it. Arrange the duck breasts on the grill with the skin facing down and cook until the skin is crisp and browned, about 5 to 7 minutes. Turn the duck over and keep grilling, brushing it every minute with the orange-blackberry glaze, until an instant read thermometer inserted into the center of the breasts reads 130 degrees. Take the duck off the grill and let it rest for 5 to 10 minutes. Slice and serve.