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

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  • Level: Easy
  • Total: 13 hr 30 min
  • Prep: 12 hr
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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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


  1. 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:

  1. 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

  1. 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.