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

Total Time:
13 hr 30 min
Prep:
12 hr
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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.)
  • 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
Directions
  • 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
  • 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
  • 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.


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