Title: Grilled Marinated Duck Breast with Fresh Plum Chutney
Categories: Eastwest
Yield: 4 servings

4 Duck breasts -; (7 oz ea)
1 c Hoisin sauce
2 tb Sambal
2 tb Minced garlic
2 tb Minced ginger
1/4 c Chopped cilantro
1/2 c Shaoxing; (Chinese rice
-wine) or red wine
1/4 c Chopped scallions
Salt; to taste
Freshly-ground black pepper;
-to taste
Fresh Plum Chutney; see *
-Note
Hoisin Lime Oil; see * Note
4 Scallion ends; to make
-brushes
1 pk Chinese pancakes; (if
-pancakes are
Frozen; can be microwaved
-before steaming)
=== LEEK AND GARLIC FONDUE
-===
Canola oil; to cook
12 Garlic cloves
3 c Chopped well-washed leeks
2 oz Butter -; (to 3 oz)
Salt; to taste
Freshly-ground black pepper;
-to taste

* Note: See the "Fresh Plum Chutney" and "Hoisin Lime Oil" recipes which
are included in this collection.

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. 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. Fan duck over fondue
and the Fresh Plum Chutney. Drizzle with Hoisin Lime Oil and garnish with
scallion brush. Serve with steamed Chinese pancakes. This recipe yields 4
servings.

Wine Suggestion: Morgon Cote du Py, Savoye Pierre, Cru de Beaujolais, 1995

Comments: The original recipe title as listed is "Grilled Marinated Duck
Breast With Fresh Plum Chutney Leek And Garlic Fondue With Hosin Lime Oil".

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A37)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-21-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.