Grilled Marinated Duck Breast With Fresh Plum Chutney

Recipe Ingredients

4		Duck breasts - (7 oz ea)
1 cup	237ml	Hoisin sauce
2 tablespoons	30ml	Sambal
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Minced ginger
1/4 cup	4g / 0.1oz	Chopped cilantro
1/2 cup	118ml	Shaoxing (Chinese rice wine) or red wine
1/4 cup	36g / 1.3oz	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		Chinese pancakes - (if pancakes are
		Frozen, can be microwaved before steaming)
		Leek and Garlic Fondue
		Canola oil - to cook
12		Garlic cloves
3 cups	438g / 15oz	Chopped well-washed leeks
2 oz	56g	Butter - (to 3 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* 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

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

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