| 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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