Grilled Marinated Duck Breast with Fresh Plum Chutney Leek and Garlic Fondue with Hoisin Lime Oil
- Level: Easy
- Yield: 4 servings
- Total: 13 hr 30 min
- Prep: 12 hr
- Cook: 1 hr 30 min
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 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
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.