| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vietnamese |
Vietnamese, Duck, Game, Bbq, Spicy |
2 |
Servings |
INGREDIENTS
| 4 |
|
Duck breasts, deboned and skinned |
| 2 |
tb |
Oil |
| 4 |
tb |
Vinegar |
| 1 |
|
Clove garlic, minced |
| 1/2 |
|
Inch chunk ginger root, crumbled |
| 1/2 |
ts |
Dried chile peppers or more |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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