| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vietnamese |
Poultry |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #120
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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