Title: Vietnamese Barbecued Duck Breast
Categories: Poultry
Yield: 2 Servings

4 Duck breasts; deboned and
-skinned
2 tb Oil
4 tb Vinegar
1 Clove garlic; minced
1 sl (1/2-inch) ginger root;
-crumbled
1/2 ts Dried chile peppers or more

Date: Mon, 29 Apr 1996 12:08:26 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)
This recipe is equally good with wild duck, partridge or ptarmigan.

Cut the breasts away from the bird and marinade at least two days in the
other ingredients. The peppers can be increased up to 2 tsp according to
taste. Drain breasts and grill over charcoal/gas, brushing on extra
marinade as required. Serve with rice.

Recipe by: Jim Weller

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