Grilled Marinated Duck Breast With Fresh Plum Chutney

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Eastwest	4	Servings

INGREDIENTS

4		Duck breasts -, 7 oz ea
1	c	Hoisin sauce
2	T	Sambal
2	T	Minced garlic
2	T	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		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

INSTRUCTIONS

1995    
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,  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.

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