Grilled marinated duck breast with fresh plum chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Duck breasts -; (7 oz ea) | |
| 1 | cup | Hoisin sauce |
| 2 | tablespoons | Sambal |
| 2 | tablespoons | Minced garlic |
| 2 | tablespoons | Minced ginger |
| ¼ | cup | Chopped cilantro |
| ½ | cup | Shaoxing; (Chinese rice wine) or red wine |
| ¼ | cup | Chopped scallions |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Fresh Plum Chutney; see * Note | ||
| Hoisin Lime Oil; see * Note | ||
| 4 | Scallion ends; to make brushes | |
| 1 | pack | Chinese pancakes; (if pancakes are |
| Frozen; can be microwaved before steaming) | ||
| === LEEK AND GARLIC FONDUE === | ||
| Canola oil; to cook | ||
| 12 | Garlic cloves | |
| 3 | cups | Chopped well-washed leeks |
| 2 | ounces | Butter -; (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.