 Grilled Marinated Duck Breast With Fresh Plum Chutney
Leek and Garlic Fondue With Hoisin Lime Oil
Recipe Courtesy of Ming Tsai
4 (7-ounce) duck breasts
1 cup hoisin sauce
2 tablespoons sambal
2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 cup chopped cilantro
1/2 cup shaoxing (Chinese rice wine) or red wine
1/4 cup chopped scallions
Salt and black pepper to taste
4 scallion ends to make brushes
1 package Chinese pancakes (If pancakes are frozen, they can be microwaved
before steaming.)
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. Fan duck over fondue and chutney. Drizzle with hoisin lime oil and
garnish with scallion brush. Serve with steamed Chinese pancakes.
LEEK AND GARLIC FONDUE
Canola oil to cook
12 cloves of garlic
3 cups chopped leeks, well washed
2 to 3 ounces of butter
Salt and black pepper to taste
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.
FRESH PLUM CHUTNEY
Canola oil
2 diced red onions
1 tablespoon minced ginger
2 minced Thai bird chiles
1 tablespoon brown sugar, may need more if plums are very tart
8 peeled and diced plums
1/2 cup plum wine
Salt and black pepper to taste
In a saucepan add a little oil and caramelize onions with ginger. Add chiles,
sugar and plums. Season. Stir for 5 minutes then deglaze with wine. Simmer on
low heat until most of the wine is evaporated. Check for seasoning.
Yield: 4 servings
Prep Time: 12 hours
Cook Time: 1 hour 30 minutes
Difficulty: Easy
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