Grilled Marinated Duck Breast with Fresh Plum Chutney Leek and Garlic Fondue with Hoisin Lime Oil

Deselect All

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 streaming.)

Leek and Garlic Fondue, recipe follows

Fresh Plum Chutney, recipe follows

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

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