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.)
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
- 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.
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