Vietnamese barbecued duck breast
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Duck breasts; deboned and skinned | |
| 2 | tablespoons | Oil |
| 4 | tablespoons | Vinegar |
| 1 | Clove garlic; minced | |
| 1 | slice | (1/2-inch) ginger root; crumbled |
| ½ | teaspoon | Dried chile peppers or more |
Directions
Date: Mon, 29 Apr 1996 12:08:26 -0500 From: pickell@... (S.Pickell)
This recipe is equally good with wild duck, partridge or ptarmigan.
Cut the breasts away from the bird and marinade at least two days in the other ingredients. The peppers can be increased up to 2 tsp according to taste. Drain breasts and grill over charcoal/gas, brushing on extra marinade as required. Serve with rice.
Recipe by: Jim Weller
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