Grilled marinated duck breast with fresh plum chutney

4 servings

Ingredients

QuantityIngredient
4Duck breasts -; (7 oz ea)
1cupHoisin sauce
2tablespoonsSambal
2tablespoonsMinced garlic
2tablespoonsMinced ginger
¼cupChopped cilantro
½cupShaoxing; (Chinese rice wine) or red wine
¼cupChopped scallions
Salt; to taste
Freshly-ground black pepper; to taste
Fresh Plum Chutney; see * Note
Hoisin Lime Oil; see * Note
4Scallion ends; to make brushes
1packChinese pancakes; (if pancakes are
Frozen; can be microwaved before steaming)
=== LEEK AND GARLIC FONDUE ===
Canola oil; to cook
12Garlic cloves
3cupsChopped well-washed leeks
2ouncesButter -; (to 3 oz)
Salt; to taste
Freshly-ground black pepper; to taste

Directions

* Note: See the "Fresh Plum Chutney" and "Hoisin Lime Oil" recipes which are included in this collection.

Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium-rare, about 12 minutes. Let duck rest 5 minutes and slice. LEEK AND GARLIC FONDUE: In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks.

Cook until soft then add butter. Check for seasoning. Fan duck over fondue and the Fresh Plum Chutney. Drizzle with Hoisin Lime Oil and garnish with scallion brush. Serve with steamed Chinese pancakes. This recipe yields 4 servings.

Wine Suggestion: Morgon Cote du Py, Savoye Pierre, Cru de Beaujolais, 1995 Comments: The original recipe title as listed is "Grilled Marinated Duck Breast With Fresh Plum Chutney Leek And Garlic Fondue With Hosin Lime Oil".

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A37)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-21-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.