| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Eastwest |
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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.
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