Grilled Marinated Duck Breast with Fresh Plum Chutney

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Hoisin Lime Oil; see * Note
Black Pepper; freshly ground
4 7-oz Duck breasts
4 Scallion ends; to make
1 pk Chinese pancakes; Frozen; can be microwaved
2 tb ginger; Minced
1/4 c scallions; Chopped
Salt; to taste
Black Pepper; freshly ground
2 tb Sambal
2 tb Garlic; minced
3 c leeks; Chopped well-washed
2 oz Butter; (to 3 oz)
Salt; to taste
1 c Hoisin sauce
1/4 c cilantro; Chopped
1/2 c Shaoxing; (Chinese rice)
Canola oil; to cook
12 Garlic
Fresh Plum Chutney; see *

Original recipe makes 4



* 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 - ~or- 01-21-1999 Recipe by: Ming Tsai

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